Spring is on the plate with this light and delicate dish featuring green asparagus, poached quail eggs and whipped buttermilk with dill oil. If you can't get your hands on green asparagus, white asparagus works just as well here. Remember to peel the stems of white asparagus.
This recipe makes more dill oil than you'll need. Use the rest as a topping on, for example, cauliflower or shellfish soup.
Serves 4
Ingredients
2 dl grapeseed oil
1 large bunch dill
2 tbsp. tarragon vinegar
12 quail eggs
500 g green asparagus
Fresh herbs for garnish, e.g. thyme
2 dl buttermilk
Salt and pepper
Instructions
Heat the oil to 60 degrees and blend it thoroughly with the dill. Strain it.
Bring a tall pot of water to a boil and add the vinegar. Crack the eggs into individual bowls and pour them into the pot one by one with the simmering water. When they float to the surface again, they are done. Remove them with a slotted spoon and place them in a bowl of ice water.
Trim the bottom few centimetres of the asparagus stems and cut them into bite-sized pieces. Cook them in lightly salted water for approximately 1-2 minutes, until tender but still crisp.
Arrange the quail eggs and asparagus in bowls. Whip the buttermilk with a little of the dill oil and season with salt and pepper.
Garnish with fresh herbs.
