Roast asparagus with quail eggs and Fontina Dop

Preparation:

Remove the tougher end of the asparagus, wash them, cut them into pieces about 4 cm long and cut the larger ones in half lengthways. Turn the oven on to 180°. Line a baking tray with baking paper and spread the asparagus on it. Season with salt, pepper and a little oil and bake for 18-20 minutes until golden brown. While the asparagus is cooking, put the quail eggs in a saucepan, cover them with cold water and put them on the stove. Cook them for 3.5 minutes from the moment they come to the boil, cool them in water and ice, gently peel them and cut them in half. Remove the rind from the Fontina cheese and use a mandoline or a peeler to cut it into slices. Transfer the asparagus to a serving dish, mix with the eggs and sprinkle with the thinly sliced Fontina. Season with the balsamic vinegar glaze and a grinding of pepper and serve.