Mary Miso - Recipes for every day - Cookbooks
4 tbsp mustard seeds
1 dl apple cider vinegar
80 g sugar
1 dl water
1 tsp salt
2 tbsp lemon juice
2 tbsp olive oil
salt and pepper
400 g thin green asparagus
50 g radishes, cut into slices
2 spring onions, sliced into rings
50 g purslane
100 g scamorza
Pickled mustard seeds:
Boil the mustard seeds in lightly salted water. Simmer for 45 minutes until soft. Sieve the mustard seeds.
Bring the vinegar, sugar, water, salt and mustard seeds to the boil and stir until the sugar has dissolved. Leave to cool.
Mix 2 tbsp mustard seeds with lemon juice, olive oil, salt and pepper.
Cut off the ends of the green asparagus. Blanch in salted water. Rinse in cold water. Leave to drain.
Marinate the asparagus with the lemon and olive oil mustard seeds and arrange on plates. Arrange the radishes, spring onions and purslane on top. Grate the scamorza over the top with a grater.
Leftover mustard seeds can be kept in the fridge for at least 2 months
