I started of with an existing recipe of a salad created with mushrooms, asparagus and quail eggs. I still ha some leftover rice and soybeen sprouts. I decided to add the same technic to the sprouts s with the mushrooms, steam them for a short minute and marinate with an Asian inspired sauce. I added some extra crispiness to the salad by chopping a leftover cucumber part in small stripes, mixed up with the asparagus and some lemon juice to add some sourness to the salad. I added some flavors to the eggs by toasting different seeds and crunch them in a mortar. This way it added a really nice and deep flavor to the eggs.