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Asparagus Spears with Fried Quail Eggs and Truffle
- Serves
4
- Difficulty
Medium
By Liam Tomlin
Published 2005
Ingredients
24 8 40 ml
Method
Wash the morels in several changes of cold water to extract any sand. Drain, and pat dry on a clean kitchen towel. Cut through the shells of the quail eggs with a sharp paring knife and pour each egg into individual spoons.
Heat
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