Asparagus and serano

Asparagus and serano

A tasty and seasonal aperitif whose freshness and gluttony harmonize with a Bordeaux Clairet like this Château Laville 2014, Oscar 2015 of its appellation.

Preparation

15 min.

Cooking

10 min.

Persons

4

Ingredients

  • 1 pack of green asparagus
  • 10 thin slices of seranno
  • 3 eggs, 10cl of single cream
  • olive oil
  • parmesan
  • salad leaves, chives
  • a loaf of bread.

Preparation

  1. Chop off the bottoms of the asparagus and cut into 5 -7 cm pieces and blanch them for five minutes. Plunge them into cold water to stop the cooking process.
  2. Keep the heads to make little parcels with the ham. Sprinkle on the parmesan and lay on baking tray.
  3. Mix the rest of the asparagus. Beat the eggs, add the single cream, chives and season. Toast a few slices of bread. Scramble the eggs and asparagus and once cooked, pour over the toast with a drizzle of olive oil and a few salad leaves. Top with a few slices of serano.
  4. Put the parcels in the oven at 180°C for 5 minutes.
Le Bordeaux Clairet du Château Laville dans la Cave des 1001 Châteaux

Which wine to choose?

Le Bordeaux Clairet du Château Laville dans la Cave des 1001 Châteaux

Le Clairet du Château Laville est toujours apprécié par les amateurs. La récolte 2014 vient d’obtenir l’Oscar des Bordeaux de l’été 2015, récompense très convoitée.

Robe : belle couleur cerise.
Nez : vif et fruité.
Bouche : onctueuse sur une finale de fruits rouges, vin gourmand.
Prix : 5,00 € TTC

http://www.planete-bordeaux.fr/boutique/