Brunch board

Brunch board

Total: 30 min. | Active: 30 min.
gluten-free
Nutritional value / person: 660 kcal
, Fat: 59 g
, Carbohydrate: 6 g
, Protein: 25 g

Ingredients

4 people

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

Wild garlic mayonnaise

1 fresh egg yolk
1 tsp mustard
1 tbsp white balsamic vinegar
10 g wild garlic, roughly chopped
¼ tsp salt
a little pepper
1 dl sunflower oil

Asparagus

1 tbsp olive oil
500 g green asparagus, lower third peeled
¼ tsp salt
a little pepper

Brunch board

4 hard-boiled eggs, quartered lengthwise
200 g Manchego, cut into triangles
50 g dry-cured country bacon, sliced
100 g baby carrots
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How it's done

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Wild garlic mayonnaise

Place the egg yolk, mustard, vinegar and wild garlic in a blender, puree. Add the oil drop by drop to begin with, then more gradually, stirring constantly to form a thick mayonnaise.

Asparagus

Heat the oil in a non-stick frying pan. Add the asparagus, season and fry for approx. 5 mins., stirring occasionally.

Brunch board

Arrange the eggs and all of the other ingredients on a platter along with the warm asparagus, serve with the mayonnaise.

Good to know
Serve with: Zopf and multi-grain bread

How-tos

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