Preheat oven to 400°F and line a baking sheet with parchment paper.

In a large mixing bowl, combine the almond flour, eggs, ½ teaspoon salt, and olive oil.

Roll out the dough onto the prepared baking sheet.

Bake until the edge are golden brown, about 12 minutes.

Meanwhile, prepare the pesto by adding the basil, garlic and pine nuts to a food processor. Process until blended. With the motor running, stream in the olive oil.

Once the crust has turned golden, spread the pesto in a thin even layer (you may have some pesto leftover—save for another use!). Add the blanched asparagus and quail eggs.

Bake for 6-9 minutes. 6 minutes will result in a runny egg and 9 minutes will result in a firmer egg yolk.