Hot dog with grilled asparagus, avocado cream and quick-salted cucumbers

  • 4 persons
Rated 4 out of 5



1. Turn on the grill

Pickled mustard seeds:

  1. Bring vinegar, water and honey to the boil in a saucepan.
  2. Add mustard seeds and simmer for 12-15 min
  3. If you've started the day before, pour the seeds + pickling brine into a jar and close it. If you want to use them the same day, let them soak in the pot.

Salted cucumbers:

  1. Rinse the cucumber and cut it into thin slices (a la cucumber salad) or use a thin peeler to make long cucumber ribbons.
  2. Mix with 1.5 teaspoons of salt and leave for 20-25 minutes and rinse in plenty of cold water
  3. Drain in a sieve

Asparagus and coriander: 

  1. Cut the bottoms off the asparagus and rinse them
  2. Pick and rinse coriander


  1. Toss the asparagus in a little olive oil and salt
  2. Grill the asparagus + hot dog buns 1-2 minutes on each side


  1. Place 2-4 asparagus (depending on size) in the bread.
  2. Run a line of avocado cream along the asparagus
  3. Top up with salted cucumbers and pickled mustard seeds (slightly drained of brine)
  4. Garnish with coriander to suit your temperament


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