Ingredients
Asparagus32 each Large asparagus spears, snap off the woody bottoms
8 each Quail eggs
8 slices White bread
2 Tbls. Sweet butter, meltedÂ
Tapenade
1/3 cup Pitted picholine olives
1 each Garlic clove
1 each Anchovy filet, rinsed well and bones removed
4 Tbls Capers, drained
2 Tbls. Chervil leaves, chopped
2 Tbls. Flat leaf parsley, chopped
1 cup Extra virgin olive oil .Â
Lemon aioli
1 each Meyer lemon, zest and juice
1 each Egg yolk
1 clove Garlic
3/4 cup Peanut oil
1/4 cup Light olive oil
Lemon vinaigretteÂ
3 each Meyer lemons, juice only
2 each Shallots, minced
1/2 cup Chervil leaves, chopped
1 cup Light olive oil
1/2 cup Extra-virgin olive oilÂ
Description
Chilled Asparagus Salad With Soft Quail Eggs And Lemon Aioli , Recipes From GourmetSleuth
Gourmet Sleuth
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter