Asparagus Salad with Celery Leaves, Quail Eggs, and

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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions