Asparagus Salad with Celery Leaves, Quail Eggs, and Tarragon Vinaigrette

Ingredients

• 1 pound asparagus green trimmed thin (preferably )
• 1 cup celery leaves green (from center of bunch)
• 1 teaspoon dijon mustard 
• 3 teaspoons tarragon fresh coarsely chopped
• 0.3 cup grapeseed oil 
• 4 servings kosher salt to taste
• 8  quail eggs 
• 1 small shallots thinly sliced into rings
• 2 tablespoons citrus champagne vinegar (preferably tarragon)
• 2 teaspoons coarse mustard 

Equipment

• bowl
• paper towels
• sauce pan
• whisk

Directions

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.
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.
3. Drain well and pat dry with paper towels.
4. Whisk together vinegar and mustards.
5. Add oil in a slow stream, whisking. Stir in shallot, 2 teaspoons tarragon, and salt and pepper to taste.
6. Toss asparagus and celery leaves with half of vinaigrette and mound on 4 plates. Tuck quail eggs decoratively into salads.
7. Drizzle salads and plates with remaining vinaigrette and sprinkle with remaining teaspoon tarragon.