Time: 1 ora
Difficulty: Media

Ingredients for the bread:
300 g special Mix for Pane Molino dalla Giovanna 
12 g fresh yeast
180 g water 
20 g extra virgin olive oil
5 g salt up
a teaspoon of honey
Very fine gluten-free rice flour for dusting
Seasoning for 8 crostoni:
extra virgin olive oil
8 slices of mortadella Bologna PGI allowed
8 asparagus selavatici
8 eggs
Extra virgin olive oil
Salt up
Ground black pepper

Time: 1 hour
Difficulty level: easy

Proceeding

Place the milk, the crumbled yeast and the honey in the container of the stand mixer and mix the liquids for a few minutes, then add the mix and let the dough work again.
Check the consistency of the dough, add the pinch of salt at the end.
Take the dough, work it on a level and put it to rest for at least an hour, until it is doubled in volume.
After the rising time, transfer the dough on a pastry floured with rice flour, create a single round loaf.
Heat the oven to 220 yr. and when it is at temperature put the bread lowering the degrees to 180 yr. and cook for 40 minutes.
After the cooking time remove the pan from the oven and let the bread cool on a raised grill for at least 30 minutes.
With a hacksaw knife, cut 8 slices of bread, then take a plate and heat it over the fire, after a few minutes toast the slices of bread and then put it all in a plate.
Clean the asparagus, in the lower part, rinse well, boil a pot with water and bring to a boil, blanch the asparagus 4 minutes, drain and store aside.
Heat a pan with oil, blanch the asparagus for a couple of minutes, season with salt and pepper.
Put to heat two tablespoons of oil in a non-stick frying pan, after a couple of minutes, peel the eggs in the center and cook until the egg white is well cooked, season with salt and pepper and place on a plate, continue until you complete all the eggs.
Spread two slices of bread per plate, pour into the base of the bread a slice of mortadella, lay on an egg and a stalk of asparagus, serve.