Active Time

　　45 min

　　Total Time

　　1 hr

　　

Ingredients

Makes 4 servings

　　8 quail eggs

　　1 pound green asparagus (preferably thin), trimmed

　　Kosher salt to taste

　　2 tablespoons white-wine vinegar (preferably tarragon)

　　2 teaspoons whole-grain mustard

　　1 teaspoon Dijon mustard

　　1/3 cup safflower or grapeseed oil

　　1 small shallot, thinly sliced into rings

　　3 teaspoons coarsely chopped fresh tarragon

　　1 cup pale green celery leaves (from center of bunch)

　　

Step 1

Cover eggs with cold water in a very small saucepan. Bring to a simmer and cook, covered, 5 minutes. Rinse eggs under cold running water to stop cooking, then peel and quarter.

　　

Step 2

Cut asparagus on a very sharp diagonal into 3/4-inch-thick slices (about 2 inches long), leaving 2-inch tips. Halve tips lengthwise if thicker than rest of slices. Arrange asparagus on a steamer rack and sprinkle with kosher salt. Steam, covered, over boiling water until just tender, 2 to 3 minutes, then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels.

　　

Step 3

Whisk together vinegar and mustards. Add oil in a slow stream, whisking. Stir in shallot, 2 teaspoons tarragon, and salt and pepper to taste.

　　

Step 4

Toss asparagus and celery leaves with half of vinaigrette and mound on 4 plates. Tuck quail eggs decoratively into salads. Drizzle salads and plates with remaining vinaigrette and sprinkle with remaining teaspoon tarragon.