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

Name: Asparagus Salad with Celery Leaves, Quail Eggs, and Tarragon Vinaigrette
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 454 grams green asparagus (preferably thin), trimmed; 237 milliliters pale green celery leaves (from center of bunch); 1 teaspoon Dijon mustard; 3 teaspoons coarsely chopped fresh tarragon; 79 milliliters safflower or grapeseed oil; 4 servings Kosher salt to taste; 8 quail eggs; 1 small shallot, thinly sliced into rings; 2 Tbsps white-wine vinegar (preferably tarragon); 2 teaspoons whole-grain mustard

Asparagus Salad with Celery Leaves, Quail Eggs, and Tarragon Vinaigrette is a gluten free, dairy free, whole 30, and vegetarian side dish. This recipe serves 4. One portion of this dish contains around 6g of protein, 21g of fat, and a total of 229 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up shallot, kosher salt, dijon mustard, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

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.

Ingredients you will need

Water

Egg

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Kosher Salt