for 12 pieces

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

Dressing

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

Asparagus

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 pinch	salt
30 g	wild garlic, finely chopped
1 ¼ dl	rapeseed oil
	salt and pepper to taste

How it's done

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.

Dressing

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

Asparagus

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.

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