Skillet bread with asparagus and wild garlic mayo

Skillet bread with asparagus and wild garlic mayo

Total: 4 hr 30 min. | Active: 1 hr
Nutritional value / piece: 250 kcal
, Fat: 15 g
, Carbohydrate: 23 g
, Protein: 5 g


12 pieces


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

Bread dough

200 g white flour
80 g buckwheat flour
1 tsp salt
1 ½ tsp sugar
1 parcel dry yeast (approx. 7 g)
1 ¼ dl milk
1 tbsp rapeseed oil
1 egg

Skillet bread

1 tbsp durum wheat semolina


2 tbsp elderflower syrup
1 organic lemon, grated zest and the juice
4 tbsp white balsamic vinegar
3 tbsp rapeseed oil
3 tbsp vegetable bouillon


400 g green asparagus, lower third peeled, shaved lengthwise into thin strips
150 g white asparagus, peeled, shaved lengthwise into thin strips
¼ tsp salt

Asparagus and herb salad

40 herbs, torn into pieces

Wild garlic mayo

1 fresh egg yolk
1 tsp lemon juice
2 pinches salt
30 g wild garlic, finely chopped
1 ¼ dl rapeseed oil
salt and pepper to taste
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How it's done

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Bread dough

Mix the flour, salt, sugar and yeast in a bowl. Add the milk, oil and egg, mix, knead for approx. 10 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

Skillet bread

Roll out the dough approx. 2 cm thick, sprinkle with semolina. Using a cutter, cut out circles (approx. 8 cm in diameter). Cover and leave to rise for a further 30 mins. Without adding any oil, fry the bread in a hot, non-stick skillet for approx. 5 mins. on each side, then remove.


Combine the syrup, lemon zest, lemon juice, balsamic, oil and stock.


Mix the asparagus with the salt and half of the dressing, cover and marinate for approx. 30 mins.

Asparagus and herb salad

Add the herbs to the asparagus, mix.

Wild garlic mayo

Whisk together the egg yolk, lemon juice and salt. Puree the wild garlic with the oil. Add the oil drop by drop to begin with, then more gradually, stirring constantly to form a thick mayonnaise. Season the wild garlic mayo.

To serve

Cut the bread in half crosswise, spread the wild garlic mayo over the bottom half. Top with the asparagus and herb salad, cover with the top half of the bread.

Good to know
Tip: Also add 80 g of lardo or smoked ham and garnish with edible flowers.

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