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 appetizer tasting menus, small plates, chef stations, and live inventory planning inside the Tuscany Cuisine Menu Builder.
Ingredients
Base recipe = 1 servings.
- 120 g jumbo asparagus
- 10 g quail egg
- 0.25 g sea salt
- 2.5 g white truffle olive oil
- 5 g unsalted butter for mold
Preparation
- Wash and peel the asparagus. Shave thin strips with a vegetable peeler, blanch for 30 seconds, shock in ice water, and pat dry.
- Butter a 2 oz aluminum cup. Coil the asparagus into a nest with a small center cavity.
- Crack the quail egg into the center. Bake in a water bath at 300°F for about 10 minutes, until just set.
- 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
Keep eggs refrigerated until service. Cook gently until the white is set. Hold hot above 140°F / 60°C only briefly; best cooked à la minute.
Nutrition (per serving, estimate)
| Calories | 65 |
| Protein | 4 g |
| Carbohydrates | 2 g |
| Fat | 5 g |
| Fiber | 1 g |
| Cholesterol | 75 mg |
| Sodium | 115 mg |