
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 | |
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500 g | milk |
25 g | flour |
25 g | butter |
25 g | full cream |
50 g | «Der scharfe Maxx» |
Asparagus | |
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1 kg | white asparagus |
Herb Salad | |
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various herbs (e.g. chervil, tarragon, dill) | |
a little lemon zest and juice | |
olive oil | |
salt and pepper |
Preparation
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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.
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Asparagus
Peel the asparagus and cook/blanch in salted water for 4 minutes. Marinate the blanched asparagus in olive oil and grill lightly.
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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.

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