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Categories:
eggs green kosher salt white wine vinegar grain mustard mustard safflower shallot fresh tarragon pale-green celery
Viewed: 96 - Published at: 3 years agoIngredients
- 8 quail eggs
- 1 pound green asparagus (preferably thin), trimmed
- Kosher salt to taste
- 2 tablespoons white wine vinegar (preferably tarragon)
- 2 teaspoons whole grain mustard
- 1 teaspoon Dijon mustard
- 1/3 cup safflower or grapeseed oil
- 1 small shallot, thinly sliced into rings
- 3 teaspoons coarsely chopped fresh tarragon
- 1 cup pale green celery leaves (from center of bunch)
Method
- Cover eggs with cold water in a very small saucepan.
- Bring to a simmer and cook, covered, 5 minutes.
- Rinse eggs under cold running water to stop cooking, then peel and quarter.
- Cut asparagus on a very sharp diagonal into 3/4-inch-thick slices (about 2 inches long), leaving 2-inch tips.
- Halve tips lengthwise if thicker than rest of slices.
- Arrange asparagus on a steamer rack and sprinkle with kosher salt.
- Steam, covered, over boiling water until just tender, 2 to 3 minutes, then transfer to a bowl of ice water to stop cooking.
- Drain well and pat dry with paper towels.
- Whisk together vinegar and mustards.
- Add oil in a slow stream, whisking.
- Stir in shallot, 2 teaspoons tarragon, and salt and pepper to taste.
- Toss asparagus and celery leaves with half of vinaigrette and mound on 4 plates.
- Tuck quail eggs decoratively into salads.
- Drizzle salads and plates with remaining vinaigrette and sprinkle with remaining teaspoon tarragon.
