Brunch board
Ingredients
for 4 person
| 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 |
| 1 tbsp | olive oil |
| 500 g | green asparagus, lower third peeled |
| ¼ tsp | salt |
| a little | pepper |
| 4 | hard-boiled eggs, quartered lengthwise |
| 200 g | Manchego, cut into triangles |
| 50 g | dry-cured country bacon, sliced |
| 100 g | baby carrots |
How it's done
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.
Show complete recipe