{"version":"1.0","provider_name":"The Art of Tasting Portugal","provider_url":"https:\/\/theartoftastingportugal.com\/en\/","author_name":"artoftasting","author_url":"https:\/\/theartoftastingportugal.com\/en\/author\/artoftasting\/","title":"Wild asparagus served over homemade brioche with pork jowl, asparagus mayonnaise, fried egg yolk, chorizo popcorn and chorizo oil - The Art of Tasting Portugal","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"28AYX1yfGc\"><a href=\"https:\/\/theartoftastingportugal.com\/en\/dishes\/wild-asparagus\/\">Wild asparagus served over homemade brioche with pork jowl, asparagus mayonnaise, fried egg yolk, chorizo popcorn and chorizo oil<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/theartoftastingportugal.com\/en\/dishes\/wild-asparagus\/embed\/#?secret=28AYX1yfGc\" width=\"600\" height=\"338\" title=\"&#8220;Wild asparagus served over homemade brioche with pork jowl, asparagus mayonnaise, fried egg yolk, chorizo popcorn and chorizo oil&#8221; &#8212; The Art of Tasting Portugal\" data-secret=\"28AYX1yfGc\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(c,d){\"use strict\";var e=!1,o=!1;if(d.querySelector)if(c.addEventListener)e=!0;if(c.wp=c.wp||{},!c.wp.receiveEmbedMessage)if(c.wp.receiveEmbedMessage=function(e){var t=e.data;if(t)if(t.secret||t.message||t.value)if(!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var r,a,i,s=d.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),n=d.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),o=0;o<n.length;o++)n[o].style.display=\"none\";for(o=0;o<s.length;o++)if(r=s[o],e.source===r.contentWindow){if(r.removeAttribute(\"style\"),\"height\"===t.message){if(1e3<(i=parseInt(t.value,10)))i=1e3;else if(~~i<200)i=200;r.height=i}if(\"link\"===t.message)if(a=d.createElement(\"a\"),i=d.createElement(\"a\"),a.href=r.getAttribute(\"src\"),i.href=t.value,i.host===a.host)if(d.activeElement===r)c.top.location.href=t.value}}},e)c.addEventListener(\"message\",c.wp.receiveEmbedMessage,!1),d.addEventListener(\"DOMContentLoaded\",t,!1),c.addEventListener(\"load\",t,!1);function t(){if(!o){o=!0;for(var e,t,r,a=-1!==navigator.appVersion.indexOf(\"MSIE 10\"),i=!!navigator.userAgent.match(\/Trident.*rv:11\\.\/),s=d.querySelectorAll(\"iframe.wp-embedded-content\"),n=0;n<s.length;n++){if(!(r=(t=s[n]).getAttribute(\"data-secret\")))r=Math.random().toString(36).substr(2,10),t.src+=\"#?secret=\"+r,t.setAttribute(\"data-secret\",r);if(a||i)(e=t.cloneNode(!0)).removeAttribute(\"security\"),t.parentNode.replaceChild(e,t);t.contentWindow.postMessage({message:\"ready\",secret:r},\"*\")}}}}(window,document);\n<\/script>\n","thumbnail_url":"https:\/\/theartoftastingportugal.com\/wp-content\/uploads\/2021\/08\/Espargos-Selvagens-servidos-sobre-brioche-caseiro-com-papada-de-porco-maionese-de-espargos-gema-de-ovo-frita-pipocas-de-chourico-e-oleo-de-chourico-scaled.jpg","thumbnail_width":2560,"thumbnail_height":2335,"description":"If this dish spoke, it would have a heavy Alentejo accent. From the hand and creative mind of chef Hugo Bernardo from The Folly Restaurant, here are these magnificent wild asparagus served over homemade brioche with pork jowl, asparagus mayonnaise, fried egg yolk, chorizo popcorn and chorizo oil."}