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

  • 4 persons
Rated 4 out of 5
Hot

Ingredients

Preparation

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

Grilling: 

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

Serving: 

  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

GOOD TASTE IN GOOD COMPANY

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