Recipe - Quail Eggs With Asparagus And Walnut Mayonnaise

9 Quail eggs; see * Note 1,
At room temperature
6 sl Serrano ham; see * Note 2
2 Black olives
18 Asparagus tips; thin,
blanched until just
Tender
One half teaspoon Dijon mustard
One half tablespoon Sherry vinegar
1 small Whol egg
1/3 cup Sunflower oil
3 tablespoon Walnut oil
Salt; to taste
Freshlyground black pepper;
to taste

* Note 1: If quail eggs are unavailable, the smallest chicken eggs that you
can find are a good substitute. Hardboil them, and proceed as with quail
eggs.

* Note 2: Serrano ham is available in Latin markets, prosciutto is a good
substitute.

Bring 2 quarts of water to a gentle boil. Carefully lower quail eggs into
the water; cook for 2 One half minutes. Remove and shell immediately. Add
mustard, sherry vinegar and whole egg to the bowl of a food processor
fitted with the metal blade. Blend for 3 seconds. In a cup with a spout,
mix the 2 oils. With the motor of the food processor running, add the oils
in a thin stream. Mayonnaise should thicken after about Three fourths of the oil has
been added. Season with salt and pepper. Let eggs come to room temperature.
Place ham slices on 6 small plates and spread 1/6 of mayonnaise over each
slice. Cut eggs in half and place 3 halves on each plate. Garnish each egg
with a small piece of black olive, and garnish each plate with 3 asparagus
tips. This recipe yields 6 appetizer