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Quail Eggs With Asparagus And Walnut Mayonnaise

Yield: 6 servings

Ingredients and directions for this recipe

9 Quail eggs; see * Note 1,
At room temperature
6 sl Serrano ham; see * Note 2
2 Black olives
18 Asparagus tips; thin,
-blanched until just
Tender
1/2 ts Dijon mustard
1/2 tb Sherry vinegar
1 sm Whol egg
1/3 c Sunflower oil
3 tb Walnut oil
Salt; to taste
Freshly-ground black pepper;
-to taste

* Note 1: If quail eggs are unavailable, the smallest chicken eggs that you
can find are a good substitute. Hard-boil them, and proceed as with quail
eggs.

* Note 2: Serrano ham is available in Latin markets, prosciutto is a good
substitute.

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. This recipe yields 6 appetizer servings.

Suggested drink: Hidalalgo Manzanilla, La Gitana

See also:
Previous recipe Quail Egg Hors D'oevres
Next recipe Quail Eggs With Olive Paste

Or try one of these recipes:
Low-fat Sweet And Savory Chicken
Tex-mex Gooey Casserole