Spinach-asparagus salad with quail eggs

The asparagus season is not over yet, so I still have time to share with you this recipe. I received from a co-worker very fresh asparagus and thought that I can prepare a delicious salad out of it. And this is the result.

For 5-6 servings you need:

For the salad:	For the dressing:
125 g spinach	1 garlic clove
500 g green asparagus	1 handfull basil leaves (10g)
8 quail eggs	½ bunch of chivas (15g)
	200 ml buttermilk
	1 tbsp olive oil
	2 tbsp vinegar

This is how we proceed:

For the dressing, peel garlic, wash the basil leaves and chives. Give with the other ingredients in a food processor and finely chop up a greenish dressing is formed. Give in the refrigerator.

Wash and dry spinach. Cut the long stalks. Spread on a plate.

Peel the green asparagus on the bottom third and cut off the ends. Cook in boiling salted water for 7 minutes. Rinse in cold water. Cut in 3 pieces and add to the spinach.

Cook quail eggs (you can also take chicken eggs ) for 10 minutes, peel and cut in half. Spread over the salad.

Sprinkle with the dressing before serving.