Une nougat glacé sublimé par notre Marmelade en édition limitée !
- 4 people
- 5 min.
- 0 min
Difficulty: Very easy
Price : €
450g green asparagus
80 de Parmesan cream with summer truffle aix&terra
40g Italian pancetta
20ml ofOrganic garlic olive oil from the Drôme aix&terra
20g PDO Parmesan cheese
A few sprigs of chives
Salt and pepper.
Cut off the tails of asparagus. Cook in boiling water for 2 and a half minutes. Plunge into iced water. Keep in a cool place.
Using the few asparagus pieces you have set aside, make asparagus shavings and keep them in cold water. Squeeze dry and season withOrganic garlic olive oil from the Drôme aix&terra.
Place the pancetta in the oven at 180°C between two baking trays and greaseproof paper to obtain crispy chips. Heat the Parmesan cream with summer truffle aix&terra in a water bath.
Pour the aix&terra Summer Truffle Parmesan Cream into the centre of the plate and place the asparagus tips on top. Garnish with a few shavings of parmesan and the asparagus shavings. Add the pancetta chips and a sprig of chives. Season with salt and pepper.
You can also make this asparagus recipe with our Cream of Parmesan cheese with lemon of Menton.
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Frais de port offerts dès 20,00 € en France métropolitaine (jusqu’au 30 avril 2024 inclus).