White Asparagus with Quail egg Hollandaise

Discussion in 'Recipes' started by cheftalk.com, Feb 17, 2010.

  1. cheftalk.com


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    1# peeled white asparagus
    1/3 # proscuitto di Parma
    3/4 # clarified butter
    2 oz Sauternes or Barsac
    1/2 tsp. mint chiffonade
    1 dozen quail egg yolks
    kosher salt and white pepper to taste
    dash of lemon juice

    Wrap each stalk of asparagus with a 2" band of proscuitto and lay them in a small pan one layer thick and cover in butter.
    Cover the pan tightly with aluminum foil and place in a 400 degree oven, cook for 15-20 minutes.
    Strain the butter from the asparagus and reserve for the hollandaise sauce.
    Add sauternes to the quail egg yolks and proceed with a standard hollandaise method, use 6 ounces of butter for the hollandaise.
    Whip in the mint, lemon juice and season with salt and white pepper.
    Nape the asparagus with the hollandaise and serve immediately