Maybe we're being optimistic about asparagus arriving at our farmers' market this monthbut, perhaps, the mild winter will help speed up its arrival. At the very least, we can spend the month of March dreaming of the moment when we'll get to see these purplish-green, woody stalks banded together on the produce table. For chef Paulette Licitra, who teaches Italian and Mediterranean cooking classes both in her own home and in the homes of others, asparagus that's been sautéed (or grilled, or roasted) and topped with a quail egg is the perfect Italian cooking-party dish.
Trained at New York's ICE Culinary Institute, and a serious 'Italo-phile,” Licitra loves to share the country's cuisineand teach others how to celebrate it at home, especially with her new book, Italian Cooking Party.
'The book really captures the spirit of what we do, which is try not to make it feel like a class at all, but a dinner party with a lot of info and learning techniques,” she says.
In its pages, the founder of Alimentum, a food-focused literary journal, spells out how to create your own cooking party, as well what steps to take to make it a success with a group. 'I want people to feel like they can do this in their house, so that everyone can conduct their own Italian cooking party,” she says.
>>> In Season: winter fruit
Sautéed Asparagus with Quail Eggs
Courtesy of chef Paulette Licitra
Though hard to find, quail eggs make this dish both lovely and precious. Licitra says they can always be found by the dozen at K&S World Market. As for the asparagus, you can try other variations, like grilling or roasting, and the recipe works just as well.
Ingredients:
2 dozen asparagus, trimmed of woody ends
2-3 tablespoons olive oil
Salt and pepper to taste
1 dozen quail eggs
¼ cup grated Parmigiano or pecorino
Directions:
For the Asparagus: In a large skillet, heat 1 to 2 tablespoons of olive oil. Add asparagus, and cook until crisp-tender, about 10 minutes. Season with salt and pepper.
For the Quail Eggs: Heat a tablespoon of oil in a large skillet. Crack each quail egg into the skillet and cook like a sunny side up egg. Season with salt.
To Serve: Place 4 asparagus on an individual serving plate. Sprinkle some grated cheese. Top with two quail eggs.