Poached Quail Egg with Sautéed Asparagus and Vellutata Bianca
- Ingredients:
- 6 asparagus stalks, blanched
- 1 teaspoon salted butter
- 1 Tablespoon olive oil
- ¼ gallon water
- 2 Tablespoons white wine vinegar
- Pinch salt
- 8 quail eggs
- 8 savory waffles, spoon-shaped
- Salt and pepper, to taste
- Small bunch mâche
- 2 Tablespoons of Vellutata Bianca (Velvety White)
Yield: 2 Servings
Preparation:
Sauté asparagus in butter and olive oil until golden. In a small pot, put a ¼ gallon of water, vinegar and a sprinkle of salt. Crack open the eggs very gently and place in 8 different bowls. When the water is simmering, place eggs one by
one in the water and shift the whites with a spoon to cover the yolks. As the eggs cook, in less than a minute, gently remove them and place them in a cool water bath. Place the sautéed asparagus on a plate, top with the waffle spoon and place a poached egg in each spoon. Finish with a drizzle of olive oil and mâche for decoration. Add 2 tablespoons of Vellutata Bianca sauce in a pot, cook for 2 minutes and then spread on the eggs.
Original Recipe from Chef Massimiliano Convertini
