 Ingredients
for 4 persons:
500 g fresh asparagus, 150 g fresh cream, 90 g grated
Grana Padano, 2 egg yolks, 2 whole eggs, 2 tbsp. olive oil, 1/2 glass
white wine, a bouquet of basil, 1 shallot, salt, pepper.
• Scrape the stalks of the asparagus until you come to the
softest part. Wash well and cut into small pieces.
• Chop the shallot and fry it lightly with the oil in a pan;
before it gets dark in colour, add the asparagus.
• Mix and let the flavours blend for a few minutes, then salt,
pour in the wine, cover and cook for about 15 minutes over low heat.
• When they are cooked, whisk the asparagus in the blender
with the cream and basil, to obtain a creamy texture.
• Add in the eggs and the Grana Padano then switch on the
blender again to obtain a homogeneous creamy mixture.
• Distribute the mixture into buttered moulds and bake in
the oven (200°C) in a bain-marie for 30 minutes.
Serve with a sauce of raw tomato flavoured with oil and pepper.
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Consorzio per la tutela del Formaggio Grana Padano
