Green asparagus with quail eggs, celery and tarragon
4 servings
30 minutes
This recipe embodies the elegance of French cuisine, where the tenderness of quail eggs combines with the freshness of green asparagus and the aroma of tarragon. Asparagus, with its crunchy texture and slight sweetness, provides an ideal backdrop for the tangy wine vinegar and mustard dressing. Tarragon adds a refined spiciness, while celery brings fresh green notes. This dish works well as a light appetizer or an exquisite side dish, perfectly complementing fish and meat dishes. The flavor is subtle and layered, gradually unfolding from the tart note of wine vinegar to the velvety aroma of Dijon mustard. Such a salad pairs beautifully with white wine and will be a highlight on a festive table or haute cuisine dinner.
1
Place quail eggs in a small pot with cold water and boil on low heat for 5 minutes. Peel the cooked eggs and cut them into quarters.
- Quail egg: 8 pieces
2
Cut the asparagus diagonally at intervals of about 5 cm. Cut thick roots in half. Sprinkle with salt and steam for 2-4 minutes (depending on the thickness of the stems). When the asparagus is soft, place it in ice water, let it cool, and dry using paper towels.
- Green asparagus: 450 g
- Salt: to taste
3
Mix vinegar with mustard and, stirring, slowly pour in the grape oil. Add thinly sliced shallots, 2 teaspoons of tarragon, salt, and pepper to taste.
- White wine vinegar: 2 tablespoons
- Dijon mustard: 1 teaspoon
- Grape seed oil: 0.3 glass
- Shallots: 1 piece
- Tarragon leaves: 3 teaspoons
- Salt: to taste
4
Mix asparagus with young leaves of fresh celery, seasoning with half of the prepared vinegar mixture, and place on plates. Decorate with quail eggs, drizzle with the remaining dressing, and sprinkle with tarragon (1 teaspoon).
- Green asparagus: 450 g
- Celery leaves: 10 pieces
- White wine vinegar: 2 tablespoons
- Quail egg: 8 pieces
- Tarragon leaves: 3 teaspoons