Asiago DOP Asiago is a type of sheep’s milk cheese. Information about Asiago production dates back to the Middle Ages, when it was primarily produced in the high plains near Asiago, in northeastern Italy.
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Peel and slice the onion into thin strips. Heat a small amount of oil in a pan over medium heat. Lightly sauté onions until soft. Add half of the asparagus. Season with a pinch of salt and pepper. Cook over low heat for about 5 more minutes. Meanwhile, hard boil the quail eggs in a pot of salted water for 4-5 minutes.
Cut the Montasio into round slices about ¼ inch thick. Place the first four Montasio rounds in a non-stick pan. Add the asparagus tips and cover with another slice of cheese. Melt slightly for a few seconds, then flip the cheese crisps with two spatulas. Remove from the heat after a few seconds.
Place the cheese crisps in the center of a platter. Surround with the peeled quail eggs, cut in half. Garnish with the remaining asparagus tips before serving.