eggs in white asparagus puree

uova con purée di asparagi bianchi

4 servings

White asparagus is sold in some specialty produce markets. If it’s not available, replace it with green asparagus. The purée can be made up to a day ahead. Assemble just before serving.

Look for quail eggs at farmers' markets and quality supermarkets.  To hard boil, cover eggs with cold water in a very small saucepan.  Bring to a simmer and cook, covered, for 5 minutes.   Rinse under cold running water to stop cooking.

• Salt
• 8 spears white asparagus, trimmed
• 1 tablespoon extra-virgin olive oil, plus more for garnish
• Freshly ground black pepper
• 4 quail eggs, hard boiled, peeled

Bring a saucepan of salted water to boil; add the asparagus and cook until tender, about 7 minutes; drain. Transfer to a food processor or blender, add oil and purée until smooth. Season to taste with salt and pepper.

Divide the purée among 8 small ramekins or egg-shaped molds. Cut the eggs in half lengthwise and place 1 egg half at the center of each ramekin. Garnish the purée with drops of oil and serve.