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1
Bring 2 quarts of water to a gentle boil.
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2
Carefully lower quail eggs into the water; cook for 2 1/2 minutes.
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3
Remove and shell immediately.
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4
Add mustard, sherry vinegar and whole egg to the bowl of a food processor fitted with the metal blade.
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5
Blend for 3 seconds.
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6
In a cup with a spout, mix the 2 oils.
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7
With the motor of the food processor running, add the oils in a thin stream.
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8
Mayonnaise should thicken after about 3/4 of the oil has been added.
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9
Season with salt and pepper.
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10
Let eggs come to room temperature.
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11
Place ham slices on 6 small plates and spread 1/6 of mayonnaise over each slice.
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12
Cut eggs in half and place 3 halves on each plate.
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13
Garnish each egg with a small piece of black olive, and garnish each plate with 3 asparagus tips.
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14
*If quail eggs are unavailable, the smallest chicken eggs that you can find are a good substitute.
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15
Hard-boil them, and proceed as with quail eggs.
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16
**Serrano ham is available in Latin markets, prosciutto is a good substitute.
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17
*RAW EGG WARNING
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18
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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19
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
