Quenelle of asparagus, parmesan and chives

Quenelle of asparagus, parmesan and chives
Quenelle of asparagus, parmesan and chives 5 1 Stefano Moraschini


05936 QUENELLE of ASPARAGUS, parmesan and CHIVES for 6 PEOPLE INGREDIENTS 1, 6 kg of green asparagus, 2 tablespoons sugar, 4 or 5 leaves of salad, spinach 200 g of grated Parmesan cheese 30 g Parmesan cheese, in one piece, 120 g butter, 12 stems of chives, minced 1 white pepper 4 tablespoons coarse salt, 1 pinch of salt to boil 4 quarts of water in a large pot with salt, sugar and 10 g of butter.

Delete the hard part of asparagus, with a Pocket knife.

Scrape the leftover piece of stem and wash them.

Immerse them in the pot and you resume boil.

Cook for about 8 minutes should be tender but still al dente.

Drain with slotted spoon and place on a towel to dry.

Keep aside a fourth and blend the other with spinach washed and dried.

Place the puree in a pan and let thicken for 10 minutes over low heat, stirring, it should not brown.

You soften the butter and cut it into small pieces, put it in a bowl and knock it for 10 minutes with a wooden spoon, until it becomes a cream.

Add grated cheese, salt, pepper, half amount of chives cut into pieces and puree of asparagus, a little at a time, always with the spoon.

You must obtain a creamy mixture, but hard, if you need to add more Parmesan.

Keep the bowl in the refrigerator for 2 hours.

Slice remaining asparagus in half vertically and brush with 10 g of melted butter.

Collect the mixture of asparagus with a wet spoon in warm water, with the help of another spoon slide it onto a serving dish, getting the quenelle.

Place the asparagus means quenelle, some cut up, decorated with the remaining chives and Parmesan wafer-thin slices cut and serve.

A SPECIAL SAUCE Wash and remove the rind of an orange dogwood, without affecting the white part.

Spremetela and strain the juice through a strainer, close-mesh net.

Let thicken the juice in a pan, until reduced by half, insaporitelo with salt and white pepper and let it cool.

Add 100 ml of cream and beat with a fork until you have a smooth sauce.

Meanwhile, cut the peel of the Orange fillets with a pair of scissors and cook for 2 minutes in boiling water.

Drain and dry.

Sprinkle them on the preparation and garnished the dish with drops of sauce.

Quenelle of asparagus, parmesan and chives


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