Sides
Asparagus Mimosa With Tonnato Sauce
Preparation
15 min
Cooking time
5 min
Portions
4
Ingredients
FOR THE TONNATO SAUCE
FOR THE ASPARAGUS
Preparation
FOR THE TONNATO SAUCE
- 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
- In a large pot of salted boiling water, blanch the asparagus until just al dente, about 2 to 3 minutes. Drain and let cool.
- 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.
- In another bowl, coat the halved quail eggs with the tonnato sauce.
- 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.
