Asparagus Salad with Celery Leaves, Quail Eggs, and Tarragon Vinaigrette |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
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) |
Directions:
1. 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.
2. 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.
3. Whisk together vinegar and mustards. Add oil in a slow stream, whisking. Stir in shallot, 2 teaspoons tarragon, and salt and pepper to taste.
4. 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.
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