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