for 8 pieces

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	bread rolls (e.g. hot dog rolls or sandwich rolls)
2 tbsp	Fine Food Nocciola Piemonte IGP, coarsely chopped
3 sprig	basil, torn into pieces

How it's done

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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