Chilled Asparagus Salad with soft quail eggs and lemon aioli
Makes 4 servings
Ingredients and Method
-for the asparagus
32 each Large asparagus spears, snap off the woody bottoms
8 each Quail eggs
8 slices White bread
2 Tbls. Sweet butter, melted
-Blanch the asparagus in salted boiling water for three minutes or until the color becomes bright green and the spears soften ever so slightly. Immediately plunge them into an ice water bath to stop the cooking. Drain well and set aside.
-Cook the quail eggs in simmering water for 2-1/2 minutes then shock in ice water. Remove from the water and peel. Set aside.
-Brush the slices of bread with butter and toast until golden brown. Trim off the crust and cut each slice into two rectangles. Set aside.
-for the tapenade
1/3 cup Pitted picholine olives
1 each Garlic clove
1 each Anchovy filet, rinsed well and bones removed
4 Tbls Capers, drained
2 Tbls. Chervil leaves, chopped
2 Tbls. Flat leaf parsley, chopped
1 cup Extra virgin olive oil
Pulverize the garlic and anchovy. With a French knife, finely chop the olives with the herbs. Combine the olives, herbs and garlic mixture in a bowl and whisk in the olive oil. Season to taste with salt and pepper and set aside.
-for the lemon aioli
1 each Meyer lemon, zest and juice
1 each Egg yolk
1 clove Garlic
3/4 cup Peanut oil
1/4 cup Light olive oil
Pulverize the garlic clove in a mortar and pestle along with a pinch of salt. Add the egg yolk and lemon zest and slowly whisk in the oil, alternating with the lemon juice when the mixture gets too thick. Season to taste with salt and pepper.
-for the lemon vinaigrette
3 each Meyer lemons, juice only
2 each Shallots, minced
1/2 cup Chervil leaves, chopped
1 cup Light olive oil
1/2 cup Extra-virgin olive oil
Combine the lemon juice, shallots and chervil in a suitable bowl. Whisk in both oils. Season to taste with salt and pepper. Set aside.
-to assemble the dishes 1. Spread the green olive tapenade over the croutons and place two in the center of each plate, end to end.
2. Toss the blanched asparagus in the lemon vinaigrette and arrange in a fan over the croutons.
3. Cut the peeled eggs in half and arrange four halves around the plate.
4. Drizzle a bit of aioli over the asparagus and garnish with chervil sprigs. [Previous Recipe][Next
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