Valais
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Gratinated asparagus

Ingrédients

  • 600g Valais asparagus
  • 1dl of Johannisberg
  • 1 egg
  • Salt and pepper
  • Valais raw ham

Préparation

  1. Peel and cook the asparagus for approximately 18 minutes. Drain and keep them warm.
  2. Reduce ½ dl of the cooking liquor with ½ dl of Johannisberg. Add the egg yolk and beat to form a sabayon.
  3. Dress the asparagus on a dish or a plate and pour over the sabayon sauce. Gratinate in a very hot oven.
  4. Serve with Valais raw ham.


Drink: A Johannisberg from the Valais

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