To prevent the skewers from burning later, they are first soaked in water.
For the mayonnaise, puree the liquid from the can of chickpeas vigorously with mustard, apple cider vinegar and agave syrup. Then run in the vegetable oil in a thin stream while pureeing and season with salt and pepper.
Peel the white asparagus. Peel the green asparagus only in the lower third. Cut the asparagus into pieces about 6 cm long.
Cut the endori vegan Bratwurst in half and stick the soaked wooden skewers alternately with green and white asparagus.
The skewers are grilled on the grill or in a pan with a little oil on both sides for about 5 minutes.
Bon appétit!
