Cooks in: 30mins
Levels: Medium
Serves: 4
List of Ingredients
- 1 1/2 LB. of asparagus
- 2 CUPS of vegetable broth
- 12 quail eggs
- 1 of shallot, chopped
- 1 SPRIG of thyme
- 2 TBSP. of unsalted butter
- extra-virgin olive oil
- salt
- peppercorns
Method
1
Clean and trim 14 oz. Aspargus and cut into rounds. Melt 1 Tbsp. butter in a large pan over medium heat. Add asparagus rounds, shallot, thyme and broth. Cover and let cook for 10 minutes.
2
Remove thyme and season with salt. Puree soup in blender.
3
Trim remaining asparagus. Cut tips in half and stalks into thin strips. Sauté with 1 Tbsp. butter.
4
Divide soup among bowls. Create three nests in each bowl with sautéed asparagus strips. Crack a quail egg yolk into each nest and garnish with asparagus tips. Drizzle with oil and top with freshly ground pepper.