HANOS catering wholesale
Become a customer
Foodxperience

Asparagus salad with purslane

This dish is by Sander Louwerens, chef at hotel Arena.

Sander has made a fresh yet spicy spring salad. His cooking style can be described as 'Cuisine Spontane'. Sander is very curious by nature and is always looking for new products.

Ingredients

20Asparagus
mace
100gWild garlic
Egg
300mlOlive oil
100mlRamsons oil
purslane
Salt and pepper
Mustard

Preparation

  1. Peel and cook 20 asparagus for 2 minutes with a little mace and salt.
  2. Let cool in the cooking liquid.
  3. Blanch 50 grams of wild garlic and immediately place in ice water. Squeeze well and puree.
  4. Pour 200 ml olive oil over the puree and let infuse overnight.
  5. Then strain through a fine sieve.
  6. Puree 50 grams of wild garlic with an egg and some mustard.
  7. Mix with 100 ml olive oil and 100 ml wild garlic oil to make a mayonnaise.
  8. Season the mayonnaise to taste.
  9. Place the washed purslane on the plate and arrange the asparagus on top.
  10. Pipe the wild garlic mayonnaise around the purslane.
  11. Poach the egg and place on the dish.
  12. Drizzle with wild garlic oil and add salt and pepper to taste.