Spring vegetables in an orange-honey sauce

  • 25 minutes
  • Recipe iconmedium
  • Recipe icon
  • vegetarian
Ingredients

Ingredients for 4 Portions

Sauce:
2.5 dl orange juice
1 tbsp honey
3 tbsp olive oil
Salt, pepper
500 g green asparagus
250 g carrots
3 bunches spring onions
120 g strong Emmentaler AOP
2 sprigs tarragon
1 tsp red pepper

Star of the dish
Emmentaler AOP Extra
Preparation

Reduce the orange juice in a small pan to about 1 dl. Add honey, oil, salt and pepper, stir together well to make a sauce.

Prepare the asparagus, carrots, spring onions and cut into bite-sized pieces. Either steam or cook in a small amount of stock until they still have a ‘bite’. Place on a plate and cover with the sauce.

Cut the Emmentaler AOP using a potato peeler into thin shavings. Pick the tarragon leaves from the stalks. Crush the red pepper using a pestle and mortar. Just before serving arrange the cheese, tarragon and pepper on top of the lukewarm vegetables.

«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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