300 g Ardo Green asparagus 300 g Ardo White asparagus 200 g Ardo Beetroot lardons 150 g Ardo Spring onion 100 g Ardo Red onion slices 10 pizza bases 500 g sour cream 30 quail eggs 50 g watercress Olive oil Salt and pepper
Briefly steam the asparagus to the desired texture and rinse in cold water. Then cut them into equal pieces.
Season the sour cream with salt and pepper and coat the pizza base with it.
Top the pizza with spring onions, red onions, asparagus and beetroot lardons.
Drizzle the pizza with olive oil and bake in a hot oven at 200°C for 8-10 min. After 6-8 minutes, add the quail eggs.