This dish from Pacific Institute of Culinary Arts captures the essence of spring. Sweet, tender asparagus is paired with a delicately runny quail egg and a silky, herb-laced béarnaise. Refined in presentation, yet entirely achievable at home!

Ingredients

Serves: 2–4
Time: 40 minutes

For the asparagus

  • 8–16 asparagus spears (4 per person), woody ends trimmed
  • 1 tbsp unsalted butter
  • Fine sea salt

For the quail eggs

  • 4–8 quail eggs (1–2 per person)
  • Water, for boiling
  • Ice, for cooling

For the béarnaise sauce

  • 2 tbsp white wine vinegar
  • 2 tbsp dry white wine
  • 1 small shallot, very finely minced
  • 1 tbsp fresh tarragon, finely chopped (plus extra to finish)
  • 2 egg yolks
  • 1/2 cup (115 g) unsalted butter, melted and kept warm
  • Salt and freshly cracked black pepper to taste
  • A squeeze of fresh lemon juice

Instructions

Prepare the asparagus
1. First blanch the asparagus by bringing a wide pot of well-salted water to a boil.
2. Add the asparagus and cook for 2–3 minutes until just tender with a slight bite. Transfer immediately to ice water to lock in the vibrant green colour. Drain well and set aside.
3. Just before serving, gently reheat in a pan with butter and a pinch of salt until lightly glazed.

For the quail eggs
1. To achieve perfectly runny quail eggs, bring a small saucepan of water to a gentle boil. Using a spoon, carefully lower in the quail eggs. Cook for exactly 2 minutes 15 seconds to 2 minutes 30 seconds—this yields a set white with a rich, flowing yolk.
2. Transfer immediately to ice water to stop the cooking.
3. Once cooled slightly, gently crack and peel (rolling the shell lightly helps). Keep whole for plating to preserve the runny center.

For the béarnaise sauce
1. In a small saucepan, combine the vinegar, wine, shallot, and half the tarragon. Simmer gently until reduced to about 1–2 tablespoons.
2. Strain into a heatproof bowl, pressing to extract flavor. Add the egg yolks and whisk.
3. Set the bowl over a pot of gently simmering water. Whisk continuously until the mixture thickens to a light, airy consistency.
4. Slowly drizzle in the warm melted butter, whisking constantly until the sauce becomes smooth and emulsified.
5. Finish with salt, pepper, remaining tarragon, and a squeeze of lemon juice for brightness.

Assembly

1. Arrange four asparagus spears per plate in a clean, parallel line or small bundle.
2. Place 1–2 quail eggs gently on top or alongside. You may lightly split one egg so the golden yolk softly flows over the asparagus.
3. Spoon béarnaise alongside or lightly over the asparagus keeping the presentation refined, not heavy.
4. Finish with fresh tarragon and a touch of cracked black pepper.

Enjoy!

Western Living

Western Living

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