Quail Eggs And Asparagus Recipes

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QUAIL EGGS WITH ASPARAGUS AND WALNUT MAYONNAISE



Quail Eggs with Asparagus and Walnut Mayonnaise image

Provided by Food Network

Time 18m

Yield 6 appetizer portions

Number Of Ingredients 10

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

Steps:

  • 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.
  • 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.
  • 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.

ASPARAGUS SALAD WITH CELERY LEAVES, QUAIL EGGS, AND TARRAGON VINAIGRETTE



Asparagus Salad with Celery Leaves, Quail Eggs, and Tarragon Vinaigrette image

Categories     Salad     Egg     Game     Vegetable     Asparagus     Celery     Spring     Healthy     Tarragon     Gourmet

Yield Makes 4 servings

Number Of Ingredients 10

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)

Steps:

  • 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.

SEARED SCALLOPS WITH QUAILS EGGS & ASPARAGUS



Seared Scallops With Quails Eggs & Asparagus image

Seared Scallops with fried quails eggs and asparagus shoots. From a recipe available on the BBC food website. With the quails eggs, be prepared to suffer some causalities well breaking the shells.

Provided by samule83

Categories     Vegetable

Time 30m

Yield 1 serving(s)

Number Of Ingredients 7

5 asparagus spears, trimmed
2 tablespoons butter
salt
fresh ground black pepper
1 tablespoon vegetable oil
3 quail eggs
3 scallops, cleaned

Steps:

  • Firstly bring a pan of salted water to the boil. Adding the asparagus and cook for 3-4 minutes. Then drain well and refresh in cold water. Add one tablespoon of the butter and season, to taste, with salt and freshly ground black pepper.
  • Heating the oil in a frying pan over a medium heat and add the quails' eggs and fry for 1-2 minutes.
  • Heating the remaining butter in a separate frying pan on a medium heat. Season the scallops, to taste, with salt and freshly ground black pepper. When the butter is foaming, add the scallops and fry for 1-2 minutes on each side, or until golden-brown on both sides and just cooked through.

Nutrition Facts : Calories 414.1, Fat 40, SaturatedFat 17.4, Cholesterol 299.7, Sodium 427.8, Carbohydrate 4.6, Fiber 1.5, Sugar 1.1, Protein 11

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