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Asparagus hot dogs with hazelnut mayonnaise and culatello di zibello vinaigrette
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 473
  • Fat about 30g
  • Carbohydrates about 37g
  • Protein about 13g
This is needed
This is needed for 8 piece
Hazelnut mayonnaise
  • 1 fresh egg yolk
  • 1 tsp Dijon mustard
  • 1 tbsp crème fraîche
  • 0.5 organic lemon, grated zest and the juice
  • salt and pepper to taste
  • 1 dl hazelnut oil
Culatello vinaigrette
  • 85 g Culatello, finely chopped
  • 6 tbsp olive oil with basil
  • 0.25 tsp sugar
  • 1 shallot, finely chopped
  • 3 caper berries, finely chopped, 3 tbsp of vinegar from the jar
  • 1 tbsp chives, finely chopped
  • 1 hard-boiled egg, finely chopped
  • salt and pepper to taste
Hot dogs
  • 8 white asparagus, peeled, cut in half
  • salted water, boiling
  • 3 sprigs basil, torn into pieces
  • 8 bread rolls (e.g. hot dog rolls or sandwich rolls)
  • 2 tbsp hazelnuts, coarsely chopped
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And that's how it's done
And that's 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.