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

Previous Next

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.