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Skillet bread with asparagus and wild garlic mayo
1 h active | 4 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 250
  • Fat about 15g
  • Carbohydrates about 23g
  • Protein about 5g
This is needed
This is needed for 12 piece
Bread dough
  • 200 g white flour
  • 80 g buckwheat flour
  • 1.5 tsp sugar
  • 1 parcel dry yeast (approx. 7 g)
  • 1.25 dl milk
  • 1 tsp salt
  • 1 egg
  • 1 tbsp rapeseed oil
Skillet bread
  • 1 tbsp durum wheat semolina
  • 2 tbsp elderflower syrup
  • 4 tbsp white balsamic vinegar
  • 1 organic lemon, grated zest and the juice
  • 3 tbsp rapeseed oil
  • 3 tbsp vegetable bouillon
  • 400 g green asparagus, lower third peeled, shaved lengthwise into thin strips
  • 0.25 tsp salt
  • 150 g white asparagus, peeled, shaved lengthwise into thin strips
Asparagus and herb salad
  • 40 herbs, torn into pieces
Wild garlic mayo
  • 1 fresh egg yolk
  • 2 pinches salt
  • 1 tsp lemon juice
  • 1.25 dl rapeseed oil
  • 30 g wild garlic, finely chopped
  • salt and pepper to taste
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And that's how it's done
And that's how it's done
Bread dough
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.
Skillet bread
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.
To serve
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.