Ingredients for 4 people:

140 g green beans

140 g of shelled peas

50 g of capers in sea salt

20 g caper leaves in extra virgin olive oil

8 asparagus

4 eggs

2 small courgettes

1 avocado

Flaked almonds to taste

Lemon juice to taste

Extra virgin olive oil

Salt and pepper

Execution:

Cook the eggs in a small saucepan starting from cold water, at the first signs of boiling, turn off and continue cooking for 30 minutes, then drain and cool them completely in cold water, finally shell them and divide them in two.

Meanwhile, soak the capers, clean the vegetables, remove the hard part from the asparagus then peel them with a potato peeler starting from under the tip, cut the courgettes into slices and then into sticks, trim the green beans and shell the peas.

Bring plenty of salted water to a boil and boil the vegetables, except the courgettes, separately for a few minutes, keeping them crisp, once ready, drain and cool them immediately in water and ice or in a blast chiller.

Sauté the courgettes in a pan with a drizzle of oil, a pinch of salt and a pinch of pepper, toast the almonds over low heat.

For the mayonnaise, extract the pulp from the avocado and combine it in a jug with the egg yolks, a little lemon juice, almost all the capers, drained and dried, and about 4 tablespoons of oil and blend everything with an immersion mixer, at the end, arrange if you need flavor, then transfer the mayonnaise into a pastry bag with a knurled tip.

Stuff the half eggs with the mayonnaise and capers kept aside, arrange them on a plate with the vegetables and complete with the caper leaves, a few spikes of mayonnaise and toasted almonds.