Lukewarm mushroom salad

Name: lukewarm mushroom salad
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2 slice rustique; 50 ml extra virgin olive oil; 1 toe garlic; 7,5 g fresh tarragon; 10 g fresh flat parsley; 500 g fresh green asparagus; 150 g mushroom seasonal blend; 200 g mushroom melange; 1 el mild olive oil; 8 quail egg

Lukewarm mushroom salad with tarragon, green asparagus and quail eggs.

Ingredients

Kitchen Stuff

1 baking dish (30 x 40 cm)
1 blender

Directions

Preheat the oven to 180 ° C.
Cut the bread into cubes of 1 x 1 cm and spread over the oven dish.
Put the oil, garlic, tarragon and parsley in the container of the stick mixer and grind to herb oil.
Drizzle the bread cubes with 1 tbsp herb oil and fry them in the oven for about 15 min. Spoon the croutons halfway.
In the meantime, remove 3 cm from the woody underside of the asparagus. Cook the asparagus for 4 minutes and drain.
Cut the big mushrooms into pieces, leave the rest whole.
Heat the rest of the herb oil in a wok and fry the mushrooms for 5 minutes on a high heat. Season with salt and pepper.
Meanwhile, heat the oil in a frying pan with non-stick coating. Carefully fry the quail eggs, so that the yolks remain intact.
Place the asparagus on a flat dish. Spoon the mushrooms and carefully lay the eggs on them. Sprinkle with the croutons.