Spring has arrived and this light dish with green asparagus, poached quail eggs and skimmed buttermilk with dill oil, is the perfect dish to enjoy the weather. If you can't get your hands on green asparagus, white asparagus also works great. Remember that the stems of the white asparagus must be peeled.
The recipe here makes more dill oil than you need. Use the rest as a topping on, for example, a cauliflower or seafood soup.
2 dl grapeseed oil
1 large bunch of dill
2 tbsp. stock vinegar
12 quail eggs
500 g green asparagus
Fresh herbs for garnish, eg thyme
2 dl buttermilk
Salt and pepper
Step by step
Heat the oil to 60 degrees and mix it thoroughly with the dill. Sift it.
Bring a large pot of water to the boil and add the vinegar. Crack the eggs into individual containers and pour them into the pot one by one with the boiling water. When they rise to the surface, they are ready. Take them out spoon and place them in a bowl of ice water.
Peel the bottom few centimeters of the asparagus stalks and cut them into bite-sized pieces. Boil them in lightly salted water for approx. 1-2 minutes, until tender but not soft.
Arrange quail eggs and asparagus in bowls. Separate the buttermilk with a bit of the dill oil, and season with salt and pepper.
Garnish with fresh herbs.