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

Name: Asparagus Salad with Celery Leaves, Quail Eggs, and Tarragon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 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)

Servings: persons

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)

1
Cover eggs with cold water in a very small saucepan.
2
Bring to a simmer and cook, covered, 5 minutes.
3
Rinse eggs under cold running water to stop cooking, then peel and quarter.
4
Cut asparagus on a very sharp diagonal into 3/4-inch-thick slices (about 2 inches long), leaving 2-inch tips.
5
Halve tips lengthwise if thicker than rest of slices.
6
Arrange asparagus on a steamer rack and sprinkle with kosher salt.
7
Steam, covered, over boiling water until just tender, 2 to 3 minutes, then transfer to a bowl of ice water to stop cooking.
8
Drain well and pat dry with paper towels.
9
Whisk together vinegar and mustards.
10
Add oil in a slow stream, whisking.
11
Stir in shallot, 2 teaspoons tarragon, and salt and pepper to taste.
12
Toss asparagus and celery leaves with half of vinaigrette and mound on 4 plates.
13
Tuck quail eggs decoratively into salads.
14
Drizzle salads and plates with remaining vinaigrette and sprinkle with remaining teaspoon tarragon.

330

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 quail eggs, 1 pound green asparagus (preferably thin), trimmed, Kosher salt to taste, 2 tablespoons white wine vinegar (preferably tarragon), and more.

Yes, Asparagus Salad with Celery Leaves, Quail Eggs, and Tarragon Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

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

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