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
1/2 tsp dijon mustard
1/2 tbs sherry vinegar
1 sm whole egg (or pasteurized egg substitute)
1/3 cup sunflower oil
3 tbs walnut oil
salt; to taste
freshly-ground black pepper to taste

* Note 1: If quail eggs are unavailable, the smallest chicken eggs that you can find are a good substitute. Hard-boil 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 1/2 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 3/4 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 servings.
Suggested drink: Hidalalgo Manzanilla, La Gitana
Source: TASTE with David Rosengarten From the TV FOOD NETWORK