Asparagus Salad with Celery Leaves, Quail Eggs, and Tarragon Vinaigrette

Asparagus Salad with Celery Leaves, Quail Eggs, and Tarragon Vinaigrette
Photo by Romulo Yanes

Ingredients

  • 2 teaspoons whole-grain mustard
  • 2 tablespoons white-wine vinegar (preferably tarragon)
  • 1 small shallot
  • 1/3 cup safflower or grapeseed oil
  • 8 quail eggs
  • 1 teaspoon Dijon mustard
  • 1 pound green asparagus (preferably thin)
  • + 3 more ingredients
    • 3 teaspoons fresh tarragon
    • 1 cup pale green celery leaves
    • Kosher salt

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. Cut asparagus on a very sharp diagonal into 3/4-inch-thick slices (about 2 inches long), leaving 2-inch tips. Halve tips...

View full recipe at Epicurious

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