Quail Eggs with Asparagus and Walnut Mayonnaise

2016-11-24
  • Yield : 6 appetizer portions
  • Prep Time : 18m
  • Ready In : 18m
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Ingredients

  • 9 quail eggs at room temperature, see cook's note
  • 6 slices Serrano ham, see cook's note
  • 2 black olives
  • 18 thin asparagus tips, blanched until just tender
  • 1/2 teaspoon Dijon mustard
  • 1/2 tablespoon sherry vinegar
  • 1 whole small egg
  • 1/3 cup sunflower oil
  • 3 tablespoons walnut oil
  • Salt and pepper

Method

Step 1

Bring 2 quarts of water to a gentle boil. Carefully lower quail eggs into the water; cook for 2 1/2 minutes. Remove and shell immediately. 

Step 2

Add mustard, sherry vinegar and whole egg to the bowl of a food processor fitted with the metal blade. Blend for 3 seconds. In a cup with a spout, mix the 2 oils. With the motor of the food processor running, add the oils in a thin stream. Mayonnaise should thicken after about 3/4 of the oil has been added. Season with salt and pepper. 

Step 3

Let eggs come to room temperature. Place ham slices on 6 small plates and spread 1/6 of mayonnaise over each slice. Cut eggs in half and place 3 halves on each plate. Garnish each egg with a small piece of black olive, and garnish each plate with 3 asparagus tips.

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