Grilled White Asparagus with «Der scharfe Maxx»
Calling all asparagus lovers! Michelin-starred chef Christian Kuchler has created an irresistible recipe featuring tender white asparagus and a creamy, tangy Mornay sauce: the delicate béchamel is elevated by the bold, tangy flavor of «Der scharfe Maxx» – a champion cheese celebrated for its exciting contrast and melt-in-your-mouth richness. Paired with a fresh herb salad of chervil, tarragon, and dill, this quick-to-prepare grilled dish delivers layers of flavor and refined spice. A must-try!
Ingredients
| Mornay Sauce | |
|---|---|
| 500 g | milk |
| 25 g | flour |
| 25 g | butter |
| 25 g | full cream |
| 50 g | «Der scharfe Maxx» |
| Asparagus | |
|---|---|
| 1 kg | white asparagus |
| Herb Salad | |
|---|---|
| various herbs (e.g. chervil, tarragon, dill) | |
| a little lemon zest and juice | |
| olive oil | |
| salt and pepper | |
Preparation
-
Mornay Sauce
Stir the flour and butter into a roux.
Add the hot milk. This will make a béchamel sauce.
Let the béchamel simmer for 15 minutes, then pour it into a blender and add the cream.
Mix in 50 grams of grated «Der scharfe Maxx».
Season to taste with salt and pepper.
Tip: A dash of lemon juice makes the sauce a little lighter.
-
Asparagus
Peel the asparagus and cook/blanch in salted water for 4 minutes. Marinate the blanched asparagus in olive oil and grill lightly.
-
Herb Salad
Take various herbs (e.g., chervil, tarragon, dill), pluck the leaves, and place them in a bowl. Add some lemon zest and juice, then drizzle with olive oil. Season with salt and pepper and mix well.
Final touches: Arrange the asparagus on a plate and pour the sauce over it. Grate more «Der scharfe Maxx» over the dish and garnish with a little herb salad.
Marketing cookies necessary
Please accept the relevant cookie category to view this content
