Tonight we want to have an early dinner as Guido is teaching a jiu jitsu class at the Gold Gym at 8 pm. I decide to prepare quails which cook really fast. Since they are small birds, it was a breeze to debone and season them with salt, pepper and honey, so they could be laid flat when pan frying in a little butter. I also sautee asparagus and mushrooms in olive oil, garlic with a dash of balsamic vinegar, really simple and tasty. As a garnish, I have some peaches from the farmers market that are caramelized in a little butter and sugar. It is a real treat for a week day dinner!
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