A handful of rocket
12 green asparagus of medium thickness
A bunch of radishes (8-10)
A handful of red and green radicchietti
Other vegetables depending on the season (like artichokes, or, in spring, you could also use wild herbs like the young dandelion leaves)
 
Vegan mayonnaise
 
180 gr sunflower oil
110 gr soy milk (unsweetened)
14 gr lemon juice
15 gr smoked paprika
Salt to taste.

 
Wash and clean the vegetables, placing them on a clean and dry cloth.
In a container with high sides pour all the liquid ingredients, salt and 10 grams of paprika. With the help of an immersion blender emulsify the mayonnaise until it has reached the desired consistency. Cover the container and place it in the refrigerator for at least half an hour.
Arrange the vegetables on a central serving dish, placing the rocket as a base on which the other vegetables will alternate according to the color.
If you have borage available, you could use the flowers (edible and sugary) to complete the composition.
Pour the mayonnaise in glass jars, dusting the surface with the 5 grams of smoked paprika kept aside.
 
Variations: mayonnaise can also be seasoned to taste with chopped chives; with chopped fresh oregano; with 20 grams of turmeric or with a few grams of mustard.