Toast quail eggs and asparagus
Bluffing
You need: (for 2 people)
- A bunch of asparagus
- 4 slices of farmhouse bread (or a bread of your choice)
- Balsamic with wild garlic
- 4 quail eggs
- A drizzle of mild olive oil
- Salt & Pepper
- Wash and cut the asparagus to keep only the heads.
- Fry them for a few minutes in olive oil.
- Then cook the fried eggs to your liking.
- On the bread (toasted or not), place the asparagus heads, a drizzle of balsamic with wild garlic and the cooked egg. Season with salt and pepper.
- Enjoy immediately!
Tip: This recipe can also be created with Tarragon and Madagascar Pepper Vinegar or Walnut and Curry Balsamic.
