PT0H00MPT0H40MRecipe for WMF Lono Master GrillPT12H40M
Recipe for WMF Lono Master Grill
Preparation
Step 1
For the herb oil:
Blanch the herbs and spinach for approx. 10 seconds, rinse immediately in iced water and spin dry using a salad spinner.
Finely puree teh spinach for the purée and set aside. Chop the remaining herbs and blend together with 100 ml herb oil, first slowly, then quickly. Slowly add the remaining herb oil.
Pour everything into a screw-top jar and place in the fridge overnight. The next day, filter through a sieve.
gHerbs (dill, parsley, chives, basil, spinach)
mlRapeseed oil
gSpinach for the puree
Step 2
For the mayonnaise:
Place the egg, lemon, mustard, salt, pepper, sugar, spinach puree and herb oil in a tall blender jug. Move the blender in the mixture all the way to the bottom, blend and pull up very slowly.
Flavour the mayonnaise, pour into a piping bag and chill.
Egg
tsp.Mustard
tsp.Finely pureed spinach
tsp.Lemon juice
Salt
Pepper
Of sugar
Step 3
For the asparagus:
Cut the woody ends off the asparagus, sauté briefly in a little olive oil, season with salt, add a few squeezes of lemon and leave to cool.
Green asparagus spears
Olive oil
Lemon
Salt
Step 4
For the finish:
Place 2 asparagus spears on the plate and pipe the herb mayonnaise on top using a piping bag and arrange with the flowers, wood sorrel and sprouts.
Decorate the plate with a little mayonnaise, dust with matcha powder and drizzle with a little herb oil.
Serve with a fluffy brioche or ciabatta.