Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Crumble
Asparagus
Sauce
To serve
How it's done
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Crumble
Dice the chorizo. Coarsely chop the walnut kernels.
Without adding any oil, gently fry the chorizo in a non-stick frying pan until crispy. Remove and drain on paper towels. Add the walnut kernels to the same pan, toast for approx. 3 mins, then place in a small bowl with the chorizo, mix, and set aside.
Asparagus
Peel the asparagus, cut in half lengthwise.
Bring the water to the boil in a wide pan. Squeeze the juice from the lemon into it, add salt, sugar, and butter. Add the asparagus, bring to the boil. Remove the pan from the heat, cover and leave to stand for approx. 15 mins.
Sauce
Pour the single cream and wine into a pan, bring to the boil. Reduce the heat.
Shave approximately 20 g of thin strips from the cheese using a peeler, set aside. Grate the remaining cheese coarsely. Remove the pan from the heat. Add the cheese to the sauce and melt on a low setting while stirring with a whisk.
To serve
Serve the asparagus on a platter, top with the sauce. Sprinkle the set-aside crumble and cheese shavings, season with pepper.
How-tos
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