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Juste à temps pour le printemps, on rehausse ces asperges de jolis œufs de caille tout fins et d’une mayo façon tonnato riche et relevée. La recette se prépare rapidement et simplement, mais elle a un indéniable je-ne-sais-quoi d’élégant.
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Asparagus Mimosa With Tonnato Sauce

Juste à temps pour le printemps, on rehausse ces asperges de jolis œufs de caille tout fins et d’une mayo façon tonnato riche et relevée. La recette se prépare rapidement et simplement, mais elle a un indéniable je-ne-sais-quoi d’élégant.

When local asparagus starts turning at the farmer’s market and in the grocery store, we know that the surprise spring snowstorms are officially behind us. To celebrate this step towards warmer weather, we’re taking the iconic spring veg and pairing it with delicate quails’ eggs (chicken eggs work too!) and a rich, vibrant tonnato mayo. This recipe is quick and easy to make, but there’s a certain je-ne-sais-quoi that makes you want to put on your glad rags and use the good china. Good thing asparagus is in season right around Mother’s Day, right?

Preparation 15 min
Cooking time 5 min
Portions 4

Ingredients

FOR THE TONNATO SAUCE

FOR THE ASPARAGUS

Preparation

FOR THE TONNATO SAUCE

  1. Place all the sauce ingredients in a blender and pulse until smooth. If needed, add some water to thin out the sauce.

FOR THE ASPARAGUS

  1. In a large pot of salted boiling water, blanch the asparagus until just al dente, about 2 to 3 minutes. Drain and let cool.
  2. Place the cooled asparagus in a large bowl and add the olive oil and white wine vinegar condiment. Salt and pepper to taste. Mix until evenly coated.
  3. In another bowl, coat the halved quail eggs with the tonnato sauce.
  4. Divide the asparagus among 4 plates. Spoon the sauced quail eggs over the asparagus and garnish with the salmon roe, lemon zest, chives, and freshly cracked pepper to taste.
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