Charred-Grilled Asparagus Salad with Poached Quail Egg, Prosciutto, Habanero & Garlic Aioli & Sherry Mustard Vinaigrette

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Large green asparagus spears 1 bunch
Club House Sea Salt, French Mediterranean 1/2 tsp
Habanero and Garlic Aioli
Egg yolk 1 each
Club House La Grille Fiery Habanero & Roasted Garlic 1 tbsp
French's® Dijon Mustard 25 mL
Canola oil 200 mL
Shery Mustard Vinaigrette
Mustard Ground 1 tbsp
Grainy mustard 15 mL
Shallot, finely diced 1 each
Sherry vinegar 45 mL
Canola oil 100 mL
Club House Pepper, Black Ground 1/2 tsp
Water 15 mL
Poached Quail Eggs
Quail eggs, poached 12 each
Club House Sea Salt, French Mediterranean 1/2 tsp
Club House La Grille Fiery Habanero & Roasted Garlic 1 tbsp
Water 4 cups
Prosciutto 5 to 6 pieces
Celery head 1 each
Red radish 1 each
Fresh Chives 1 each
Ice water 4 cups


This recipe was created for Club House for Chefs by: Trevor Jerram, Private Chef in Calgary.

For the Salad: Pre-heat charcoal grill to approximately 200 degrees Celsius. Cut asparagus one inch from the base to remove woody unpleasant part. With a small knife tourne the back of the asparagus about ½ inch of the way up so that the base has been peeled. Coat asparagus in a small amount of canola oil and season with Club House Sea Salt, French Mediterranean. Place on grill, rolling occasionally for 4-5 minutes until well roasted and pierces easily with a knife. Remove from grill and set to the side for plating.

For the Habanero & Garlic Aioli: Add all the ingredients, except for the oil, in a food processor. Blend on high speed then gradually add the oil until all of it has been emulsified. Add a small amount of water if it becomes too thick. Transfer to a small squeeze bottle or piping bag for plating.

For the Sherry Mustard Vinaigrette: Combine all the ingredients in a bowl and whisk until emulsified. Set aside for plating.

For the Poached Quail Egg: Bring water to a low simmer in a medium sized pot. Add Club House Sea Salt, French Mediterranean to the water. Cut each egg open at the base, with a serrated knife, and poor into a small plastic container. Stir the simmering water quickly in a clockwise direction while you pour the quail eggs into water. Simmer for one and a half minutes. Remove with a slotted spoon and gently place on paper towel. Season with La Grille Fiery Habanero and Roasted Garlic Seasoning.

For the Garnishes: Slice the radishes thinly, using a mandoline, allowing them to fall straight into ice water. Pick the nicest yellow celery leaves and place into the same ice water. Cut the prosciutto into small strips. Finley cut chives with a sharp knife.

For Serving: Align six asparagus side by side in the centre-of-the-plate. Make a composed salad, using all other ingredients, except the vinaigrette, in a circle shape on top of the asparagus. Garnish the plate with the sherry mustard vinaigrette.

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