Asparagus crudité salad with egg and rye bread

Method

We have a short season for asparagus in Denmark, and we cherish it. The season starts the moment they pop up from the cold soil and ends on June 23, Danish summer solstice. This is a salad sandwich, super easy to assemble, that we made in the early days of the restaurant when we were few and time was tight. For the ramson cream 1 Bring a pot of water to a boil and put in all 5 eggs. Set the timer for 5 minutes, remove the eggs, and place them in ice water. 2 Take one of the eggs and peel it. Place it in a jar with lemon juice, Dijon mustard, and soaked bread. Use a stick blender to combine until everything is brought together. Then add the ramson oil little by little until you reach a mayonnaise-like consistency. 3 Taste to see if the cream needs a little salt, then place the cream in a piping bag. For the crudité sandwich 4 To prepare the green asparagus, snap each stem towards the bottom and wash each spear. (Remember, there can be dirt below the small, triangular leaves, so it’s important to check below with a knife.) The white asparagus should be peeled and also snapped off at the base. 5 Slice the asparagus into crudités with a mandolin or a sharp knife. The mandolin is helpful for slicing thicker pieces, as it breaks down the fibres and makes them curly. For thin stems, use a knife and cut them into small chunks at an angle. After slicing, the crudités should go into iced water for a short time. 6 To season the crudités, toss them gently in a small bowl with lemon oil, olive oil, lemon juice and zest, salt, and ground black pepper. Add your choice of herbs here. 7 Lay out 4 pieces of rye bread on a tray or individual plates. Pipe a healthy dollop of ramson cream onto the bread, roughly 30g per slice. 8 Peel and plate the remaining eggs, one on top of each dollop of ramson cream, and sprinkle with salt. 9 Dress the eggs with the asparagus salad and crack more black pepper on top to taste.