Recipe
Grilled asparagus on toasted sourdough bread
Our highlight in the asparagus season: grilled green asparagus combined with crunchy radishes, rocket sprouts and seasonal herbs on toasted sourdough bread. With freshly harvested ingredients from our own farm and our stone-oven baked sourdough bread from the Manufactum bakery, the dish becomes especially delicious. It is an excellent appetizer for a convivial barbecue or brunch with family and friends. We wish you a good appetite.
Ingredients for 4 people
4 slices sourdough bread 1 bunch green asparagus each ½ bunch parsley, dill and chives 10 radishes 1 handful rocket microgreens 80 g mayonnaise 2 tsp mild mustard Tuscan olive oil "Aldo Pasquini" Maldon® Sea Salt Grated one organic lemon
The preparation
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for the remoulade, finely chop the parsley, dill and chives and mix in a small bowl with the mustard and mayonnaise.
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wash the radishes and finely slice or slice them.
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remove the woody ends from the asparagus, if necessary cut the thicker stalks in half lengthwise. Brush the asparagus with a little olive oil.
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grill the asparagus spears on the contact grill (highest setting) for about five minutes and then lightly salt them.
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toast the bread slices on the grill for two to three minutes, place one slice on each plate and spread with the remoulade.
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arrange the asparagus and radish slices on the bread and scatter the rocket sprouts on top. Finally, season with olive oil, lemon zest and a pinch of salt and serve.
