Asparagus and truffle salad with quail eggs

Ingredients:
  • Belgian endive salad
  • asparagus
  • quail eggs
  • scales of truffle
  • spray extra-virgin olive oil Mengazzoli
  • salt
  • pepper
  • Crema di Balsamico Truffle
Preparation of Asparagus and truffle salad with quail eggs

Wash the Belgian endive and dry. Clean the asparagus, boil in salted water and let cool. Place the quail eggs in a pan and cook for about 10 minutes. Once cooled, remove the shell and cut in slices.

Place on a dish a few leaves of endive salad, forming a flower, add the asparagus, the egg slices and scales of truffle. Dress with extra-virgin olive oil spray Mengazzoli, salt, pepper and Crema di Balsamico Truffle.

Tag: sweet-and-sour intense taste sophisticated taste salads vegetables

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