Summary

Ingredients

• 1 ½ kg asparagus, green
• 200 g parmesan, rated
• 125 g crème fraîche
• 7 basil leaves
• 1 egg yolk
• 1 lemon (s)
• 1 tablespoon salt
• 1 teaspoon sugar
• some butter
• pepper

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Instructions

1. Cook time: 30 minutes
2. Total time: 1 hour
3. Cut the asparagus in the lower third. Bring plenty of water with the halved lemon, sugar, salt and butter to the boil. Cook the asparagus in it for about 4 - 5 minutes. Carefully place the asparagus in cold water and allow to cool. Then drain on a cloth.
4. Chop the basil very finely and mix with the parmesan, créme frâiche and egg yolk, season with salt and pepper.
5. Spread the well-drained asparagus on a baking dish with butter. Pour the parmesan cream on top and bake in the oven, covered to 180 ° C, for about 5 minutes, so that the paste can melt well. Then bake with the top heat or with the grill until the cream is brown and crispy.