YOUR JUDGEMENT
Hot dog with grilled asparagus, avocado cream and quick-salted cucumbers
4 persons
Ingredients
Ingredients- 8 pcs. hot dog buns
- 500 g green asparagus
-
Svansø Avocado Cream
- 1 cucumber
- Salt
- 1 bunch coriander
- 50 g yellow mustard seeds
- 50 g Danish flower honey
- 40 g stock vinegar
- 40 g water
-
Svansø Virgin Olive Oil
Preparation
Preparation1. Turn on the grill
Pickled mustard seeds:
- Bring vinegar, water and honey to the boil in a saucepan.
- Add mustard seeds and simmer for 12-15 min
- 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:
- Rinse the cucumber and cut it into thin slices (a la cucumber salad) or use a thin peeler to make long cucumber ribbons.
- Mix with 1.5 teaspoons of salt and leave for 20-25 minutes and rinse in plenty of cold water
- Drain in a sieve
-
Asparagus and coriander:
- Cut the bottoms off the asparagus and rinse them
- Pick and rinse coriander
Grilling:
- Toss the asparagus in a little olive oil and salt
- Grill the asparagus + hot dog buns 1-2 minutes on each side
-
Serving:
- Place 2-4 asparagus (depending on size) in the bread.
- Run a line of avocado cream along the asparagus
- Top up with salted cucumbers and pickled mustard seeds (slightly drained of brine)
- Garnish with coriander to suit your temperament
Product in the recipe
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