Asparagus with Gorgonzola – Mascarpone – sauce and Saltimbocca

Ingredients for 4 servings:

• 1 shallot(s)
• butter
• 125 ml white wine (e.g. Burgundy)
• 250 ml chicken stock (either homemade or from a jar)
• 200 ml cream
• 120 g Gorgonzola with mascarpone
• 2 kg asparagus
• Salt and pepper from the mill
• 1 pinch(s) of sugar
• 1 lemon(s)
• 8 small veal escalopes, 50 – 60 g each
• 4 slices of Parma ham
• 8 sage leaves
• 1 tbsp oil

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Asparagus with typical Italian ingredients

Finely chop the shallot and fry in a little butter until translucent. Deglaze with the white wine, reduce briefly, and then top up with chicken stock. Reduce this by half, then add the cream. Reduce the sauce for a further 5 minutes and set aside until cooked through. Peel the asparagus, trim the ends, and bring a shallow pan of water to a boil. Add salt, sugar, and a slice of lemon, then toss in the stalks. Cook the vegetables for about 12 minutes, until tender but still slightly firm to the bite. In the meantime, lightly flatten the escalopes, season with pepper, and top each with ½ slice of Parma ham. Place a sage leaf on each and secure with a toothpick. Heat the oil and a little butter in a large, shallow pan and fry the escalopes on the ham side until crispy. Turn the saltimbocca over and reduce the heat to complete the cooking. Then remove and keep warm. Bring the prepared sauce back to a boil and stir in the cheese pieces until melted. Then season to taste with salt, pepper, and lemon juice. Remove the asparagus from the pot, drain, and serve with the saltimbocca and the sauce. Serve with baby spring potatoes.