Asparagus hot dog with hazelnut mayonnaise and culatello di zibello vinaigrette

Asparagus hot dog with hazelnut mayonnaise and culatello di zibello vinaigrette

Total: 45 Min. | Active: 45 Min.
Nutritional value / piece: 473 kcal
, Fat: 30 g
, Carbohydrate: 37 g
, Protein: 13 g

Ingredients

8 pieces

Hint:


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
kochen@bettybossi.ch

Hazelnut mayonnaise

1 fresh egg yolk
1 tsp Dijon mustard
½ organic lemon, grated zest and the juice
1 dl Fine Food Olio di nocciola
1 tbsp crème fraîche
salt and pepper to taste

Culatello vinaigrette

85 g Fine Food culatello di zibello, finely chopped
6 tbsp Fine Food Olio extra vergine di oliva al basilico
1 hard-boiled egg, finely chopped
3 Fine Food Frutti di cappero, finely chopped, 3 tbsp of vinegar from the jar
1 shallot, finely chopped
1 tbsp chives, finely chopped
¼ tsp sugar
salt and pepper to taste

Hot dogs

8 white asparagus, peeled, cut in half
salted water, boiling
8 rolls (e.g. hot dog rolls or sandwich rolls)
2 tbsp Fine Food Nocciola Piemonte IGP, coarsely chopped
3 sprigs basil, torn into pieces
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How it's done

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Hazelnut mayonnaise

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.

Culatello vinaigrette

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.

Hot dogs

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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