Quail eggs with asparagus and walnut mayonnaise

6 servings

Ingredients

Quantity Ingredient
9 Quail eggs; see * Note 1,
At room temperature
6 slices Serrano ham; see * Note 2
2 Black olives
18 Asparagus tips; thin, blanched until just
Tender
½ teaspoon Dijon mustard
½ tablespoon Sherry vinegar
1 small Whol egg
⅓ cup Sunflower oil
3 tablespoons Walnut oil
Salt; to taste
Freshly-ground black pepper; to taste

Directions

* Note 1: 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.

* Note 2: Serrano ham is available in Latin markets, prosciutto is a good substitute.

Bring 2 quarts of water to a gentle boil. Carefully lower quail eggs into the water; cook for 2½ 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 ¾ 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 ⅙ 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. This recipe yields 6 appetizer servings.

Suggested drink: Hidalalgo Manzanilla, La Gitana Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-1G08 broadcast 04-29-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

05-06-1998

Recipe by: David Rosengarten

Converted by MM_Buster v2.0l.

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