Asparagus vol-au-vent

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Ingredients

Ingredients for 4 Portions

200 g mild Emmentaler AOP
1 kg thin green asparagus
10 cl vegetable stock
8 flaky pastry vol-au-vent cases
100 g cream cheese with herbs
10 cl cider or white wine
salt, pepper
chervil leaves to garnish

Star of the dish
Emmentaler AOP Mild/Classic

Preparation

Finely grate the Emmentaler AOP. Peel the bottom third of the asparagus stalks, then cut into 3 cm pieces. Cook the asparagus in the stock at a low heat with the lid on for around 10 minutes until soft.

Remove the vol-au-vent centres. Place the vol-au-vent cases and centres on a baking tray. Place in a cold oven and heat to 180 C (conventional oven or 160 C fan oven). Bake for approx. 10 minutes.

In the meantime drain the asparagus in a sieve and collect the broth. Puree around one third of the asparagus chunks (the lower third of the stalks where possible) with the cream cheese, cider and Emmentaler AOP. Add the asparagus broth and reduce to a thick sauce.

Heat the puree while stirring, and season with salt and pepper to taste. Add the remaining asparagus chunks; warm through briefly. Fill the vol-au-vent cases with the sauce and garnish with chervil leaves

«Enjoy your meal»
Bildschirmfoto 2022-03-23 um 11.47.57
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH
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