6 people


  • 1/3 cup sherry vinegar
  • 1/2 cup olive oil
  • 2 each shallots
  • 1/4 cup capers
  • 2 cloves garlic
  • 1/4 cup green olive
  • 4 oz persimmon mushrooms (optional)
  • 1/2 cup ramp (bottoms)
  • 2 tbsp salt

Ramp Sauce

  • 3 oz ramp tops
  • 1 oz Italian parsley
  • 1 cup veganaise
  • 1 salt to taste

White Asparagus

  • 2 bunches white asparagus peeled and bottoms cut off and blanched
  • 1 doz quail eggs
  • 3 each red radish
  • 1 each finger lime
  • 1 oz radish sprouts
  • 1 tbsp rosemary flowers

Nutritional information

Calories: 323kcalCarbohydrates: 9gProtein: 4gFat: 29gSaturated Fat: 4gCholesterol: 152mgSodium: 3035mgPotassium: 145mgFiber: 2gSugar: 1gVitamin A: 960IUVitamin C: 11mgCalcium: 50mgIron: 2mg
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 people

For the Asparagus

  • Take a pot of salted water and bring to a boil.  Blanch the asparagus for 8 seconds and place them in a heat proof baking dish (pyrex).  Then add the persimmon mushroom to the pan with the asparagus.  Next place the rest of the ingredients in a pot (vinegar, oil, salt, capers, olives, ramp bottoms and garlic.  Bring the pot up to a hard simmer (195 degrees) and then pour all the contents over the white asparagus so that it covers them completely.
    Take a piece of plastic wrap and cover leaving one edge open for steam to escape.  Let it cool and marinate for at least 2 hours or overnight.  Let the asparagus come back to room temperature if you let it go overnight.  

For the Ramp Sauce

  • Blanch ramp tops, and parsley for 15 seconds and then shock in an ice bath.  Let it cool completely and then ring out excess water.  Place in a blender with aioli and puree until smooth. If you need to add a little water to make a smooth consistency then do so.  Season with salt and set aside.

To Finish

  • Take a small pair of scissors and cut the tops off of the quail eggs.  Then in a non stick pan with a little butter or oil fry the eggs until the white is cooked completely (about 1-2 min).  Then take out of the pan and cut the with a ring cutter to make a perfectly round little fried egg.  Season with salt.  
    Then place a spoonful of the sauce on to the plate.  Take 3 white asparagus and place olives slices, capers, persimmon mushrooms, finger limes "caviar", and radish all along the white asparagus. Drizzle with a little extra escabeche marinade.  Option add a little cooked chorizo (not shown in picture).  Place the asparagus on the plate carefully.  Then add two quail eggs, rosemary flowers and radish sprouts.  Serve and enjoy!
    white asparagus escabeche

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