← Back to Search Results
Asparagus Salad with Celery Leaves, Quail Eggs, and Tarragon Vinaigrette

Photo by: Romulo Yanes
Comments: 0
 

Recipe

Yield: Makes 4 servings

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

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 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.

Whisk together vinegar and mustards. Add oil in a slow stream, whisking. Stir in shallot, 2 teaspoons tarragon, and salt and pepper to taste.

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.


© 2004 Condast Publications
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

222kcal (11%)
53mg (5%)
7mg (12%)
79mcg RAE (3%)
337mg
24mg
5g
3g
3g
6g
152mg (51%)
382mg (16%)
2g (12%)
21g (32%)
3mg (18%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
the-sweet-life The Sweet Life
by Kate Zuckerman
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?