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.

4 slices sourdough bread
1 bunch green asparagus
Je ½ bunch parsley, dill and chives
10 radishes
1 handful microgreens of the rocket variety
80 g Curtice Brothers organic mayonnaise
2 tsp Czech organic Trappist mustard mild
Tuscan olive oil "Aldo Pasquini"
Maldon® Sea Salt
Grating of one organic lemon

1. for the remoulade, finely chop the parsley, dill and chives and mix in a small bowl with the mustard and mayonnaise. 2. wash the radishes and finely slice or slice them. 3. remove the woody ends from the asparagus, if necessary cut the thicker stalks in half lengthwise. Brush the asparagus with a little olive oil. 4. grill the asparagus spears on the contact grill (highest setting) for about five minutes and then lightly salt them. 5. toast the bread slices on the grill for two to three minutes, place one slice on each plate and spread with the remoulade. 6. 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.