Green Asparagus Cream with Quail Egg

For the green asparagus cream with quail egg, wash the asparagus, peel the lower third and shorten woody ends. Peel and finely dice the garlic and onion. Boil the quail eggs for about 4 minutes, rinse in cold water and peel.

Heat the butter in a pot and sauté the asparagus, garlic and onion. Pour the whipping cream and simmer at low temperature for 5-10 minutes.

Season with salt and pepper, blend with a hand blender and divide into small bowls or ramekins. Halve the quail eggs and divide them among the creams and serve the green asparagus cream with quail egg.

Preparation Tip:

The whipped cream can settle in creams after some time. If you want to prevent this, bind the cream with 2 spsp. starch during cooking. The green asparagus cream with quail egg goes wonderfully with crispy potato pancakes or fresh baguette, for example.

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