for 4 person

Pickled asparagus

2 dl	water
2 dl	white wine vinegar
1	red chilli, deseeded, cut into rings
1 tbsp	sugar
¾ tsp	salt
1 tsp	fennel seeds
½ tsp	mustard seeds
250 g	white asparagus, peeled, cut into pieces 5 cm long, halved lengthwise

Spread

125 g	cream cheese
1 tbsp	chervil, finely chopped
2 pinch	salt

Open sandwich

50 g	mini asparagus
	water
4 slice	bread (approx. 250 g), toasted
50 g	cured ham
2 tbsp	chervil, torn
a little	sea salt

How it's done

Pickled asparagus

Pour the water and vinegar into a pan along with all the other ingredients up to and including the mustard seeds, bring to the boil, add the asparagus, simmer for approx. 5 mins. Transfer the hot asparagus to a clean, airtight jar. Bring the liquid back to the boil, pour the boiling hot liquid into the jar, seal immediately.

Spread

Combine the cream cheese and chervil, season with salt.

Open sandwich

Blanch the baby asparagus in boiling water for approx. 30 secs., dip briefly in ice-cold water, drain. Cover the bread with the cream cheese spread, top with the pickled asparagus, baby asparagus and cured ham, garnish with chervil, sprinkle with fleur de sel.

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