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Cheese Medallions with Asparagus Tips and Quail Eggs

di Academia Barilla

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Cheese Medallions with Asparagus Tips and Quail Eggs
40 minutes



Ingredients for 4 people

1 pound Montasio cheese
¼ cup (4 tablespoons) butter
2 ½ tablespoons extra virgin olive oil
7 ounces asparagus tips
4 quail eggs
½ cup onion
salt and black pepper to taste

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Montasio Cheese Asiago Cheese 1 pound

Preparation 25 minutes preparation + 15 minutes cooking
1. Peel and slice the onion into thin strips

2. Heat a small amount of oil in a pan over medium heat

3. Lightly sauté onions until soft

4. Add half of the asparagus

5. Season with a pinch of salt and pepper

6. Cook over low heat for about 5 more minutes

7. Meanwhile, hard boil the quail eggs in a pot of salted water for 4-5 minutes

8. Cut the Montasio into round slices about ¼ inch thick

9. Place the first four Montasio rounds in a non-stick pan

10. Add the asparagus tips and cover with another slice of cheese

11. Melt slightly for a few seconds, then flip the cheese crisps with two spatulas

12. Remove from the heat after a few seconds

13. Place the cheese crisps in the center of a platter

14. Surround with the peeled quail eggs, cut in half

15. Garnish with the remaining asparagus tips before serving