Une nougat glacé sublimé par notre Marmelade en édition limitée !
- 4 people
- 5 min.
- 0 min
Difficulty: Very easy
Price : €
400g small spelt from the Ventoux
60ml vegetable stock
120g of Cream of morel mushroom soup Côtes de Provence aix&terra
120ml liquid cream 35%
400 green asparagus
100g Parmesan PDO
Salt and pepper.
Cook the spelt in the vegetable stock. Drain and set aside in a cool place.
Cut off the asparagus stalks. Cook the asparagus tips in hot water for 6 minutes. Cool in iced water. Cut into slices.
In a saucepan, heat the small spelt with a knob of butter, the Cream of morel mushroom soup Côtes de Provence aix&terra and 35% single cream, not forgetting the grated Parmesan. Heat the asparagus tips in a frying pan with a drizzle of olive oil.
Arrange the risotto in a soup dish and finish with the asparagus slices, Parmesan tips and shavings. Season with salt and pepper.
You can also make this risotto with our Cream of cep mushroom soup with organic tarragon.
Morel, perfect to accompany your autumnal dishes!
Sweet garlic and summer truffle, a perfect combination...
A mild organic Aïoli, an original recipe reinvented by Julien Allano!
An original recipe reinvented by Julien Allano!
Long live Provence and Menton Lemon!
Delicious on shortbread, pie or even better... with a spoon!
This lemon cream is delicious on shortbread, in a pie or even better... with a spoon!
An aix&terra classic!
Artichoke, an Aix&Terra classic!
The perfect assortment for your aperitifs with our new product!
Treat your taste buds to a culinary journey from Provence to Paris!
For a luxury aperitif!
An original recipe for Eggplant Caviar to complete your Mediterranean cuisine...
Treat your taste buds to a culinary journey from Provence to Paris!
Olive and apple jam, a delight on goat's cheese toast!
This combination of apple and olive is delicious on toast with goat cheese!
An olive oil from France (Drôme provençale) with a real black truffle tuber melanosporum in its bottle.
Treat your taste buds to a culinary journey from Provence to Paris!
The black truffle, the Tuber Melanosporum of Provence!
In collaboration with the Nougatier de Montélimar Chabert & Guillot in Drôme provençale.
To be eaten with a spoon for young and old! Made in Montélimar in the Drôme.
With the crunch of speculoos!
A fragrant tea with notes of figs, almonds, orange peel and nougat chips.
It's all Provence in a jam!
Fig and rosemary jam, it's all Provence on a slice of bread!
After the success of the Crème de Parmesan with Lemon of Menton, the chef proposes a brand new cream - the Crème de Basil.
A box of 3 aix&terra organic olive oils!
A boxed set of 3 fruity aix&terra vinegars!
A N7 Mer set to share with family and friends as an aperitif!
The typical Mediterranean recipe!
The perfect assortment for your aperitifs with our new product!
A boxed set of 3 fruity aix&terra vinegars!
Découvrez notre Sauce tartare à l’aneth. Idéale pour une viande ou un poisson !
Avec de l’aneth frais et Français, et des cornichons récoltés en France.