Quail Eggs and asparagus (Ovetti nel Nido)

By KathieC

Ingredients

• 1 hard boiled regular egg
• 2/3 cup olive oil
• 10 green olives, pitted
• 1 T white wine
• 1 T white wine vinegar
• 1 T parsely, chopped
• 1 T marjoram, chopped
• 2 1/4 lbs asparagus, trimmed
• 16 quail eggs or 2 regular eggs
• 1 lettuce heart, shredded
• salt & pepper

Details

Servings 8

Preparation

Step 1

Shell the hard-boiled egg, then halve and scoop yolk into bowl. Add olive oil, olive, wine and vinegar. Season with salt and pepper. Pour in 3 T of water and blend with a fork until thoroughly combined. Sprinkle with parsley and marjoram.

Trim asparagus all the same length and tie in a bundle with kithchen string. Bring a tall pan of lightly alted water to boil. Add asparagus standing upright with tips protruding above the water. Cover and simmer for 10 - 15 minutes, or until tender. Remove asparagus and dry on paper towel.

Put quail eggs into a pan of cold water and bring to boil. Boil 4 minutes. Remove from water and submerge in cold water. When cold, shell eggs and carefully cut in half.

Make a bed of lettuce in the cneter of a serving plate. Slice asparagus spears lengthwise and arrange around sides to resemble a nest. Place halved quail eggs on top (or boil and coarsely chop 2 regular eggs for same purpose). Drizzle sauce over top and serve.