Asparagus with Quail Eggs

Total time: 20 minutes
    Asparagus is one of two foods (the other is bacon) that etiquette says one should eat with ones fingers, rather than a knife and fork.  For this, dip the tips in the egg yolk.... A fork will be needed for the rest of the eggs, however... And the rest of the quail eggs? Hard boil them for snacks (5 minutes)

 Ingredients:

• 6oz (180gr) asparagus, 12 thin or 8 large spears
• 6 quail eggs     substitute 2 chicken eggs
• 2 tsp olive oil or butter
• Vinaigrette:
• 1 tsp Dijon-style mustard
• 2 tsp tarragon wine vinegar
• 1/2 tsp dried tarragon
• 3 tbs good olive oil

 Instructions:

• Snap off ends of asparagus. If your asparagus is very thick or if it’s white, use vegetable peeler and peel the bottom half of stalk. 
• Put into a skillet big enough to hold them without cutting, add water to cover bottom by 1/4 inch, cover and bring to boil. 
• Lower heat and cook just until done, 6 - 10 minutes, longer for white, adding a bit of water as needed. 
• Remove and keep warm.
• Heat oil or butter in skillet over medium heat.
• Add eggs and fry until the whites are set.  They are meant to be 'sunny-side up' - which is: whites set, yolks runny..... or cook them however you like them. 
• Drizzle a bit of vinaigrette on half of a plate. 
• Lay asparagus out nicely on top. 
• Put three quail eggs (or 1 chicken egg) on the other half of the plate. 
• Salt & pepper eggs if you like and serve, any remaining vinaigrette on the side.
• Vinaigrette:
• Whisk mustard and vinegar. 
• Slowly drizzle in oil, whisking constantly. 
• Add tarragon, whisk well.

Tip:  If using quail eggs crack them and put them into 2 small bowls, 3 eggs each, to make frying them easier.  They'll be ready to slide into the hot pan.  The shells are a bit tougher then chicken eggs so it requires a bit more effort.