How to make
Wash the green asparagus under running water and dry them well with kitchen paper.
Break off the hard, stringy part at the base and cut them into thin strips along the entire length of the stem.
This is done most easily and quickly with a simple vegetable peeler.
It is recommended that the asparagus is thicker.
Once the tagliatelle is ready, heat the truffle oil over high heat and add the asparagus strips.
Add two pinches of salt and the finely grated garlic cloves.
Cook for about 5 minutes, no more - the asparagus should remain slightly crunchy.
Transfer it into plates, place the quail eggs on top and sprinkle generously with Parmesan cheese.
Serve the asparagus tagliatelle with quail eggs warm.
