Asparagus with Emmentaler cheese sauce

  • 30 minutes
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  • gluten-free, 
  • vegetarian
Ingredients

Ingredients for 4 Portions

175 g Emmentaler AOP
1.5 dl milk
2 egg yolks
Salt, pepper
500 g white asparagus
500 g green asparagus
3 dl stock
½ bunch radishes

Star of the dish
Emmentaler AOP Organic Mild/Classic
Preparation

Finely grate the cheese. Put it into a bowl along with the milk and egg yolks.

Remove the woody ends from all the asparagus; peel the white asparagus, only peel the lower 1/3 of the green asparagus. Put the stock and the white asparagus into a large pan, cover, and cook over a low heat for about 3 minutes. Add the green asparagus. Cook for a further 7 minutes and until it still has a ‘bite’.

Slice the radishes into thin round slices.

Just before serving, place the bowl over a warm water bath. Stir the sauce mixture until the ingredients lightly bind together.

Arrange the asparagus on a plate. Distribute the radish rings on top. Serve the cheese sauce separately.

«Enjoy your meal»
Monika_Boesch
«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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