Name: Baked Quail Egg in a Shaved Asparagus Nest
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Cuisine: Italian
Ingredients: 1/2 bunch jumbo asparagus; 1 quail egg; 1/8 tsp sea salt; 1/2 tsp white truffle olive oil; Unsalted butter for the mold (2 oz aluminum cup)

Quail egg baked in a shaved asparagus nest — Silky baked quail egg nestled in shaved asparagus; a delicate one‑bite starter.

Ingredients (per serving)

Adjust for servings

0.5 bunch jumbo asparagus
1 quail egg
0.125 tsp sea salt
0.5 tsp white truffle olive oil
Unsalted butter for the mold (2 oz aluminum cup)

Preparation

Asparagus nest: Wash and peel asparagus. Use a vegetable peeler to shave thin strips. Blanch for 30 seconds in boiling water, then chill in ice water. Pat dry well.

Assemble: Butter a 2 oz aluminum baking cup. Coil the shaved asparagus to create a nest with a center cavity. Crack the quail egg into the middle.

Bake: Set the cup in a water bath and bake at 300°F for about 10 minutes, until the white is just set.

Finish: Rest 1–2 minutes, unmold, plate, and drizzle lightly with white truffle olive oil. Serve immediately.

Zucchini “Scapece” Contact Chef David