for 4 people

Vegetables

500 g	baby potatoes, cut in half
300 g	kohlrabi, cut into wedges
300 g	spring carrots, halved if necessary
1 tbsp	olive oil
½ tsp	salt
a little	pepper

To bake

300 g	green asparagus, lower third peeled, cut into pieces approx. 4 cm long
1 bunch	radish, cut in half
1 tbsp	olive oil
¼ tsp	salt
a little	pepper

Wild garlic mayonnaise

25 g	wild garlic, roughly chopped
1 dl	sunflower oil
1	fresh egg yolk
1 tsp	mustard
1 tbsp	lime juice
¼ tsp	salt
a little	pepper

To serve

25 g	wild garlic, finely chopped

How it's done

Vegetables

In a bowl, mix the potatoes with all the other ingredients up to and including the pepper, spread on a baking tray lined with baking paper.

To bake

Approx. 25 mins. in the centre of an oven preheated to 240 °C. Remove the tray from the oven. Place the asparagus, radish and oil in the bowl, season, mix, spread on top of the vegetables and return to the oven for approx. 15 mins.

Wild garlic mayonnaise

Place the wild garlic and oil in a measuring cup, puree. Whisk the egg yolk, mustard and lime juice in a bowl. Add the wild garlic oil drop by drop to begin with, then more gradually, stirring constantly to form a thick mayonnaise, season.

To serve

Remove the tray from the oven. Plate up the vegetables with the wild garlic mayonnaise, top with the wild garlic.

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