Start with the asparagus Preparation:: wash and with the potato peeler remove thoroughly the tougher ends, remove also, if needed, the most fibrous parts. Prepare at this time the marinade that will be used to flavour the vegetables for baking: pour some honey in a bowl, add a pinch of salt, pepper, olive oil and beat the mixture with a fork. Brush the dressing on top of the asparagus, distribute evenly and sprinkle with some oregano. Bake at 120-140°C for 20-30 minutes, until the vegetables become slightly caramelized, yet still crispy. Fry the quail eggs in a non-stick pan with some butter: add salt and pepper. At this point, prepare the serving plates: set the asparagus, place the 5 quail eggs on top and add slices of the Leporati Gran Riserva Dry-cured Ham. If in season, you can also top the eggs with some slices of black truffle. Enjoy the dish with croutons, artisanal bread sticks and toasted bread.