Quail's Eggs, Asparagus Tips and Mustard Mayo Dip
Over a year ago
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Ingredients
- 2-3 packs of quails eggs
- 24 thin asparagus tips
- 200ml mayonnaise
- 1tsp dijon mustard
- 4tbsp creme fraiche
- 1tbsp lemon juice
- 2tbsp rock salt
- 1tbsp coarsely ground black pepper
- 2tsp dried herbs de provence
- 1tsp fennel seeds
Accompaniment
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Description
A really sophisticated combination that works as well as a canapé as it does at a picnic.
Method
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1
Add the quails' eggs to a pan of boiling water and boil for 2½ minutes, drain, then plunge them into cold water. When cool, pack in a container.
Cook the asparagus tips in boiling water for 2 minutes, drain and plunge into cold water. Drain and dry on kitchen paper. Pack into a container.
Mix the mayonnaise with the mustard, crème fraîche and lemon juice and pack in a container.
Mix the remaining ingredients together and pour into a pot or jar to serve with the eggs and mayo dip.
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