- Alcohol free cocktail hibiscus spritz
- Apple and onion chutney
- BBQ sauce
- Bread salad with burrata
- A different kind of snack
- Cannelloni recipe
- Cold Brew
- Strawberry parfait with cantuccini
- Grilled asparagus on toasted sourdough bread
- Bean burger
- Gugelhupf studs
- Yeast poppy seed buns
- Yeast buns
- Hummus and vegetable bowl
- Carrot cake
- Pumpkin gnocchi with radicchio
- Lavender torrone with hazelnuts and pistachios
- Lentils with spaetzle
- Mediterranean ravioli salad
- Panini recipe
- Pita with beluga lentil falafel
- Pizza Margherita from the pan
- Chocolate and cherry bundt cake
- Black salsify risotto with truffle
- Porcini mushroom and chestnut pie with pumpkin
- Summer picnic recipes
- Spinach dumplings with tomato sauce
- Sparkling berry iced tea
- Sunken apple pie
- Winter layered dessert
- Lemon tart
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
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
The preparation
-
for the remoulade, finely chop the parsley, dill and chives and mix in a small bowl with the mustard and mayonnaise.
-
wash the radishes and finely slice or slice them.
-
remove the woody ends from the asparagus, if necessary cut the thicker stalks in half lengthwise. Brush the asparagus with a little olive oil.
-
grill the asparagus spears on the contact grill (highest setting) for about five minutes and then lightly salt them.
-
toast the bread slices on the grill for two to three minutes, place one slice on each plate and spread with the remoulade.
-
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.