Roasted asparagus with quail eggs and Fontina PDO

How to prepare roasted asparagus with quail eggs and Fontina Dop

  • Category: Delicious recipes

  • Difficulty: easy

  • Information:

  • Serves: 4
  • Preparation: 40 min
  • Ingredients:

  • 1 kg of asparagus
  • 10 quail eggs
  • 120 g of Fontina DOP from mountain pastures
  • extra virgin olive oil
  • balsamic vinegar glaze
  • salt and pepper
  • Pairings: VdA classic method sparkling wine

A fresh bubble is the ideal companion to combine with this dish.

Roasted asparagus with quail eggs and Fontina PDO
  • Preparation:

Remove the hard ends from 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 place the asparagus on it. Season with salt, pepper and a little oil and bake for 18-20 minutes until golden brown.

While the asparagus are cooking, put the quail eggs in a saucepan, cover with cold water and put them on the heat. Cook for 3-5 minutes from the moment of boiling, cool them in water and ice, shell them gently and cut them in half. Remove the rind from the Fontina and use a slicer or a potato peeler to cut it in flakes.

Transfer the asparagus in a serving dish, mix them with the eggs and sprinkle with Fontina flakes. Season with the balsamic vinegar glaze and a grinding of pepper and serve.

 

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