Asparagus and Quail Egg Crostini with White Truffle Drizzle

Ingredients

• 1 baguette, sliced into 1/2 inch thick rounds (about 16 slices)
• 2 tablespoons extra virgin olive oil, plus more for drizzling
• 1/2 pound thin asparagus spears, trimmed
• 1/4 cup fresh ricotta cheese
• 1 teaspoon lemon zest
• Pinch of sea salt and freshly ground black pepper
• 16 quail eggs
• 1 teaspoon white truffle oil

Method

1. Preheat your oven to 375°F (190°C). Brush the baguette slices with olive oil and toast on a baking sheet for 8 minutes
2. minutes, or until golden and crisp. Set aside.
3. Blanch the asparagus spears in boiling, salted water for 2 minutes
4. minutes until bright green and tender
5. crisp. Immediately plunge them into an ice bath to stop the cooking process. Drain and pat dry.
6. In a small bowl, mix the ricotta cheese with the lemon zest, salt, and pepper. Spread a thin layer of the ricotta mixture onto each toasted crostini slice.
7. Gently fry the quail eggs in a non
8. stick pan with a small amount of olive oil until the whites are set and the yolks are still runny (about 1
9. minutes). Be careful not to break the delicate yolks.
10. Arrange 2
11. asparagus spears on top of the ricotta on each crostini.
12. Carefully place one fried quail egg on top of the asparagus.
13. Finish each crostini with a tiny drizzle of white truffle oil and a final sprinkle of sea salt. Serve immediately.