Poached Quail Eggs with Green Asparagus, Buttermilk and Dill
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Gastrotools
Recipes from professionals
Spring is on the plate with this delicate light dish with green asparagus, poached quail eggs and whisked buttermilk with dill oil. If you can't get your hands on green asparagus, white asparagus also works well here. Remember to peel the stems of white asparagus.
This recipe yields more dill oil than you'll need. Use the rest as a topping on, for example, cauliflower or shellfish soup.
Servings
: 4
servings
Ingredients
2
dl
grapeseed oil
1
large bunch
dill
2
tbsp
bay vinegar
12
pcs
quail eggs
500
g
green asparagus
Fresh herbs for garnish, e.g. thyme
2
dl
buttermilk
Salt and pepper
Avoid screen shutting off
Instructions
Step 1/5
Heat the oil to 60 degrees, and blend it thoroughly with the dill. Strain it.
Step 2/5
Bring a tall pot of water to a boil, and add the vinegar. Crack the eggs into separate bowls, and pour them into the pot one by one with the simmering water. When they float to the surface again, they are ready. Remove them with a slotted spoon, and place them in a bowl with ice water.
Step 3/5
Trim the bottom few centimeters of the asparagus stems, and cut them into bite-sized pieces. Cook them in lightly salted water for approximately 1-2 minutes, until they are tender, but still have a bite.
Step 4/5
Arrange the quail eggs and asparagus in bowls. Whisk the buttermilk with a little of the dill oil, and season with salt and pepper.
Step 5/5
Garnish with fresh herbs.
