Quail Eggs with Asparagus and Walnut Mayonnaise

• 9 quail eggs at room temperature*
• 6 slices Serrano ham**
• 2 black olives
• 18 thin asparagus tips, blanched until just tender
• 1/2 teaspoon Dijon mustard
• 1/2 tablespoon sherry vinegar
• 1 whole small egg***
• 1/3 cup sunflower oil
• 3 tablespoons walnut oil
• Salt and pepper

1. Bring 2 quarts of water to a gentle boil.
2. Carefully lower quail eggs into the water; cook for 2 1/2 minutes.
3. Remove and shell immediately.
4. Add mustard, sherry vinegar and whole egg to the bowl of a food processor fitted with the metal blade.
5. Blend for 3 seconds.
6. In a cup with a spout, mix the 2 oils.
7. With the motor of the food processor running, add the oils in a thin stream.
8. Mayonnaise should thicken after about 3/4 of the oil has been added.
9. Season with salt and pepper.
10. Let eggs come to room temperature.
11. Place ham slices on 6 small plates and spread 1/6 of mayonnaise over each slice.
12. Cut eggs in half and place 3 halves on each plate.
13. Garnish each egg with a small piece of black olive, and garnish each plate with 3 asparagus tips.
14. *If quail eggs are unavailable, the smallest chicken eggs that you can find are a good substitute.
15. Hard-boil them, and proceed as with quail eggs.
16. **Serrano ham is available in Latin markets, prosciutto is a good substitute.
17. *RAW EGG WARNING
18. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
19. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

eggs, serrano ham, black olives, thin, mustard, sherry vinegar, egg, sunflower oil, walnut oil, salt

Taken from www.foodnetwork.com/recipes/quail-eggs-with-asparagus-and-walnut-mayonnaise-recipe.html (may not work)