White asparagus with green cheese
4 servings
20 minutes
White asparagus with green cheese is a refined dish of European cuisine that combines the tenderness of asparagus and the spiciness of green cheese. Asparagus has long been valued for its delicate texture and mild, slightly nutty flavor, while baking in a creamy sauce enhances its natural sweetness. A light lemon note adds freshness, and the golden crust of cream and cheese gives the dish an appetizing texture. This treat is perfect for both a light spring lunch and an exquisite dinner. It is simple to prepare but looks elegant, pleasing both the eye and palate. White asparagus is traditionally popular in European gastronomy, especially in France and Germany, where its seasonal harvest is accompanied by culinary festivals. Serve with a crispy baguette and a glass of white wine for maximum enjoyment.
1
Peel the meaty shoots of white asparagus about two-thirds of the way down from the thick end. If the thick ends are very rough, remove them. All asparagus should ultimately be the same length to cook evenly, so if a shoot is tender but long, cut it down to the size of the shorter ones.
2
Form a bundle of asparagus and tie it with cooking twine.
3
In a deep saucepan, bring 1.5 liters of salted water mixed with a cup of milk to a boil. Add the asparagus to the water and cook for three minutes over medium heat.
- Milk: 200 ml
- White asparagus: 500 g
4
Remove the asparagus from the water, place it in a dish, and pour a mixture of cream, green cheese, and lemon juice over it. Season with salt and pepper to taste. Place in an oven preheated to 200 degrees and bake until the cream and cheese are golden brown.
- Cream 35%: 100 ml
- Green cheese: 20 g
- Lemon: 0.3 piece
- Salt: to taste
- Ground white pepper: to taste