Green Asparagus and Spinach Salad with Quail Eggs
Rinse the asparagus and trim the woody ends. Blanch in boiling salted water 8 minutes, then remove, drain well and let cool. Trim, rinse and spin-dry the spinach. Mix 5 tablespoons olive oil, lemon juice, 2 tablespoons of cold water and season with salt and pepper to make the dressing.
Heat 1 tablespoon butter in a pan and add the quail eggs. Season with salt and pepper and fry the eggs over low heat. Arrange the asparagus and spinach in bowls and drizzle with the dressing. The Top with the fried quail eggs and serve immediately.