| Total: | 18 min |
| Prep: | 18 min |
| Yield: | 6 appetizer portions |
Ingredients
- 9 quail eggs at room temperature, see cook’s note
- 6 slices Serrano ham, see cook’s note
- 2 black olives
- 18 thin asparagus tips, blanched until just tender
- 1/2 teaspoon Dijon mustard
- 1/2 tablespoon sherry vinegar
- 1 whole small egg
- 1/3 cup sunflower oil
- 3 tablespoons walnut oil
- Salt and pepper
Instructions
- Bring 2 quarts of water to a gentle boil. Carefully lower quail eggs into the water; cook for 2 1/2 minutes. Remove and shell immediately.
- Add mustard, sherry vinegar and whole egg to the bowl of a food processor fitted with the metal blade. Blend for 3 seconds. In a cup with a spout, mix the 2 oils. With the motor of the food processor running, add the oils in a thin stream. Mayonnaise should thicken after about 3/4 of the oil has been added. Season with salt and pepper.
- Let eggs come to room temperature. Place ham slices on 6 small plates and spread 1/6 of mayonnaise over each slice. Cut eggs in half and place 3 halves on each plate. Garnish each egg with a small piece of black olive, and garnish each plate with 3 asparagus tips.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 233 |
| Total Fat | 22 g |
| Saturated Fat | 3 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 7 g |
| Cholesterol | 144 mg |
| Sodium | 444 mg |