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: intense taste salads seasoning sophisticated taste sweet-and-sour vegetables vegetarian dishes

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Crema di Balsamico® Truffle

Glaze with Balsamic Vinegar and Truffle - 320g