Asparagus Salad with Quail Eggs

Total time: 20 minutes


  • 6oz (180gr) asparagus, 12 thin or 8 large spears, trimmed
  • 6 quail eggs  substitute 2 chicken eggs
  • 2 tsp olive oil or butter
  • Vinaigrette:
  • 1 tsp Dijon-style mustard
  • 1 tbs tarragon wine vinegar
  • 1 tsp fresh tarragon  or 1/2 tsp dried
  • 3 tbs good olive oil


  • Put asparagus 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, 6 - 10 minutes, adding a bit of water if needed.
  • Remove and keep warm.
  • Heat oil or butter in 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.
  • Arrange asparagus on 2 plates
  • Drizzle a bit of vinaigrette on top.
  • Put three quail eggs (or 1 chicken egg) on the other half of the plate.
  • Salt & pepper eggs if you like and serve, any remaining vinaigrette on the side.
  • Vinaigrette:
  • Whisk mustard and vinegar.
  • Slowly drizzle in oil, whisking constantly.
  • Add tarragon, whisk well.