Such a salad with mushrooms will definitely please even demanding gourmets. And how else, if there are quail eggs, asparagus, and chopped nuts? For refueling, I advise you to take a little fragrant oil or a couple of spoonfuls of soy sauce.
Ingredients
- Mushrooms - 350 g
- Quail eggs - 8 pieces
- Asparagus - 200 g
- Hazelnuts - 1 handful
- Olive oil - 2 art.l.
- Spices and seasonings - 1 tsp.
Step-by-step cooking recipe
Boil the quail eggs for about 5 minutes after boiling and cut in half.
Coarsely chop the mushrooms and fry in a spoonful of oil.
Separately fry the asparagus to a beautiful ruddy color.
Season the salad and sprinkle with chopped hazelnuts.
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