Asparagus with Quail Eggs

Total time: 20 minutes
     Asparagus is one of two foods (the other is bacon) that etiquette says one should eat with ones fingers, rather than a knife and fork.  For this, dip the tips in the egg yolk.... A fork will be needed for the rest of the eggs, however... And the rest of the quail eggs? Hard boil them for snacks (5 minutes).

 Instructions:

• asparagus, 12 thin or 8 large spears, 225gr,  8oz
• 6 quail eggs (or 2 chicken eggs), 54gr,  1.9oz quail eggs
• 2 tsp olive oil or butter, 9gr,  .32ozVinaigrette

 Instructions:

• Snap off ends of asparagus. If your asparagus is very thick or it’s white use vegetable peeler and peel the bottom half of stalk. 
• Put into a skillet big enough to hold them without cutting, add water to cover bottom by 1/4 inch, cover and bring to boil.  Lower heat and cook just until done, 8 - 12 minutes, longer for white, adding a bit of water as needed.  Remove and keep warm. 
• Heat oil or butter in a nonstick skillet over medium heat.
• Add eggs and fry until the whites are set.  They are meant to be 'sunny-side up' - which is: whites set, yolks runny..... or cook them however you like them. 
• Drizzle a bit of vinaigrette on half of a plate. 
• Lay asparagus out nicely on top. 
• Put three quail eggs (or 1 chicken) on the other half of the plate. 
• Salt & pepper eggs if you like and serve, any remaining vinaigrette on the side.

Vinaigrette

• 1 tsp Dijon-style mustard, 5gr,  .18oz
• 2 tsp tarragon wine vinegar, 11gr,  .38oz
• 1/2 tsp dried tarragon
• 3 tbs good olive oil, 27gr,  1oz

 

• Whisk mustard and vinegar. 
• Slowly drizzle in oil, whisking constantly.  Add tarragon, whisk well.

Tip:  If using quail eggs crack them and put them into 2 small bowls, 3 eggs each, to make frying them easier.  They'll be ready to slide into the hot pan.  The shells are a bit tougher then chicken eggs so it requires a bit more effort.

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Nutrition Information   Vinaigrette Recipe serves 2            Entire Recipe / per serving Calories:  250 / 125 Total Carbohydrates:  2 / 1           Dietary Fiber:  .2 / .1 Total Fat:  27 / 13.5          Saturated Fat:  4 / 2 Cholesterol:  0 / 0 Protein:  .3 / .15 Calcium:  6 / 3 Sodium:  60 / 30

Nutrition Information Asparagus with Quail Eggs Recipe serves 2            Entire Recipe / per serving Calories:  460 / 230 Total Carbohydrates:  11 / 5.5           Dietary Fiber: 5 / 2.5 Total Fat: 42 / 21          Saturated Fat:  7 / 3.5 Cholesterol:  456 / 228 Protein:  12 / 6 Calcium:  94 / 47 Sodium:   140 / 70

General Technical Details and Disclaimer:

Measurements in this color are actual measurements used for calculation.  If there are no values the nutritional numbers were simply too small.

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/