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

---

1. Wash and cut the asparagus to keep only the heads.
2. Fry them for a few minutes in olive oil.
3. Then cook the fried eggs to your liking.
4. 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.
5. Enjoy immediately!

Tip: This recipe can also be created with Tarragon and Madagascar Pepper Vinegar or Walnut and Curry Balsamic.

Don’t have the wild garlic balsamic? Find it soon in our shop