The delicate flavor of the asparagus and quail eggs pair perfectly with the intensity of the montasio, resulting in a truly elegant and original dish.
500g Montasio cheese
2 ½ tablespoons Extra virgin olive oil
200g Asparagus tips
4 Quail eggs
In a large saucepan, sauté the onion sliced julienne-style in the olive oil. Once the onion has softened, add asparagus tips, cut in half lengthwise. Cook for about 2 to 3 minutes and adjust salt and pepper. Let cool.
Cut the Montasio into ¼ inch round slices. Place the first disk of cheese in the center of a non-stick pan. Add the vegetables from the other pan and then cover them with a second slice of cheese.
Let the cheese melt slightly, then quickly flip it over and let the other side melt slightly. Then remove from the heat.
Place the cheese and asparagus at the center of the serving dish. Place hard-boiled quail eggs on top and garnish with the remaining asparagus tips.