Ingredients for the salad:
Cut the bottom end of the green asparagus generously. Clean beans and snow peas. Then pour in water with salt and a little sugar until it reaches the cooking point, which takes about 4 minutes. Rinse vegetables in ice water to preserve their bright color. Then drain on kitchen paper.
For the egg yolk cream, heat the egg yolks in a water bath at a maximum temperature of 62 degrees for 6-10 minutes. Stir often. Then add salt, pepper, sambal oelek and lemon juice.
Heat the butter in a pan until brown. Set the saucepan aside and transfer the peanut butter to a small bowl.
In a bowl, combine the blanched asparagus, peas and snow peas and crumbled pecorino. Add the warm peanut butter and mix well. Finely chop the mint and add it.
Break the remaining pecorino into pieces. Arrange the vegetables on plates, garnish with chopped wild herbs and egg yolk cream (eg with a bag) and drizzle with vinaigrette.
Ingredients for the vinaigrette:
Mix all ingredients except olive oil. Then slowly add the oil little by little to create a bond. Finally more taste.
