for 4 people

Crumble

50 g	chorizo
50 g	walnut kernels

Asparagus

1 kg	white asparagus

2 litre	water
1	lemon
1 tbsp	salt
1 tbsp	sugar
1 tbsp	butter

Sauce

1 ½ dl	single cream
½ dl	white wine

200 g

Manchego

To serve

a little

pepper

How it's done

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.

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