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Baked Quail Egg in a Shaved Asparagus Nest

A refined one-bite appetizer with shaved asparagus, silky quail egg, and a final touch of white truffle olive oil.

Vegetable Forward Quail Egg Fine Dining Bite Labor + Inventory Ready
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Recipe 173 is synchronized with serving scaling, ingredient identities, ingredient graphics, labor records, station metadata, search metadata, and the Tuscany Cuisine Menu Builder / inventory architecture.

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Quail egg baked in a shaved asparagus nest

Recipe Overview

This appetizer balances the freshness of asparagus with the richness of a quail egg. The shaved asparagus creates a nest-like presentation, while the truffle oil adds a polished fine-dining finish.

Chef Notes

Keep the asparagus strips thin and dry after blanching so the nest holds its shape and the quail egg sets gently without becoming rubbery.

Connected Experience

Designed for tasting menus, passed appetizers, chef stations, live inventory planning, and standardized labor costing inside the Tuscany Cuisine platform.

Ingredients

Base recipe = 1 serving. Minimum production = 12 servings.

Preparation

Minimum production timing: 18 active prep min · 0 passive min · 10 cook min · 3 plating min · 6 cleanup min.
  1. Wash and peel the asparagus. Shave thin strips with a vegetable peeler, blanch for 30 seconds, shock in ice water, and pat dry.
  2. Butter a 2 oz aluminum cup. Coil the asparagus into a nest with a small center cavity.
  3. Crack the quail egg into the center. Bake in a water bath at 300°F for about 10 minutes, until just set.
  4. Rest 1–2 minutes, unmold carefully, drizzle with white truffle olive oil, and serve immediately.

Service Suggestions

Serve as an amuse-bouche, passed appetizer, or elegant vegetarian tasting-menu bite. Best plated immediately after baking.

Dietary / HACCP Notes

Vegetarian and gluten-free. Contains egg and dairy. Keep eggs refrigerated until service. Cook gently until the white is set and prepare à la minute for best quality.

Nutrition (per serving, estimate)
Calories 65
Protein 4 g
Carbohydrates 2 g
Fat 5 g
Fiber 1 g
Cholesterol 75 mg
Sodium 115 mg