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