1
Peel the asparagus.
2
Plunge them into boiling salted water with the butter and a little sugar.
Cook for about 12 to 15 minutes from the time they come back to the boil.
3
The asparagus is cooked when the tip of the knife can easily penetrate the stem.
4
Drain them and place them on a dish covered with a cloth to soak up any excess water.
5
Arrange the asparagus on the plates. Cover half the asparagus, tip-side down, with Etivaz.
Sprinkle with the breadcrumbs mixed with the wild garlic.
6
Make a beurre noisette and pour over the cheese and breadcrumbs.
Lightly brown under the salamander.
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