Recipe courtesy of David Rosengarten

Quail Eggs with Asparagus and Walnut Mayonnaise

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  • Total: 18 min
  • Prep: 18 min
  • Yield: 6 appetizer portions
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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


  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. 
  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. 
  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.

Cook’s Note

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. Serrano ham is available in Latin markets, prosciutto is a good substitute.

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