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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Place the egg yolk, mustard and lemon zest in a bowl, beat using the whisk on a mixer. Add the oil drop by drop to begin with, then more gradually, stirring constantly to form a thick mayonnaise. Stir in the crème fraîche and lemon juice, season.
Mix the ham and oil in a bowl with a fork and crush gently. Add the egg, caper berries, vinegar, shallot, chives and sugar, mix and season.
Place the asparagus in the boiling salted water, return to the boil. Remove the pan from the heat, cover and leave to infuse for approx. 20 mins. Remove the asparagus, drain. Cover the cut surfaces of the bread rolls with the mayonnaise, add the asparagus, top with the vinaigrette. Garnish with nuts and basil.
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