John Myers
Ingredients for 4 servings:
- 1 kg asparagus, white, cooked
- 250 g mountain cheese, strong (e.g. Appenzeller), grated
- Spice paste (wild garlic paste, in my recipes)
- Salt and pepper from the mill
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes
gratinated with wild garlic and mountain cheese
Halve the asparagus spears first lengthwise, then crosswise. For the bottom layer, place 5-6 prepared asparagus spears in a square in the center of 4 plates, spread with wild garlic paste (not too much), season with a pepper mill, and sprinkle with a little cheese. Layer the next layer at right angles on top, again with wild garlic paste, pepper, and cheese… and for the last two layers, preferably use the tips so they’re visible. So make about 4 layers in total, maybe a little more cheese on top, but you can still see the asparagus spears. Then bake in the oven at 190°C (375°F). The cheese is allowed to brown. Serve with boiled potatoes as a main course, or perhaps “just” with a baguette as an appetizer.
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