John Myers
Green Asparagus with Parmesan Cream
The perfect green asparagus with parmesan cream recipe with a picture and simple step-by-step instructions.
- 1500 g Asparagus green fresh
- 200 g Freshly grated Parmesan
- 125 g Creme fraiche Cheese
- 7 Leaflets Basil
- 1 Egg yolk
- 1 Lemon fresh
- 1 tbsp Salt
- 1 tsp Sugar
- Pepper
- Butter
- Cut off the asparagus in the lower third. Bring plenty of water with the halved lemon, sugar, salt and butter to the boil. Cook the asparagus for about 4-5 minutes. Let the asparagus cool in cold water, then drain on a cloth.
- Finely chop the basil, mix with the Parmesan, creme fraiche and egg yolk. Season with salt and pepper.
- Butter a casserole dish and distribute the well-drained asparagus in it. Put the Parmesan cream on top and bake in the oven, covered to 160 °, for about 5 minutes, so that the cream is well distributed when it melts. Then bake with top heat or grill until the cream is brown and crispy.
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