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🍽️ Creamy Asparagus Cheese Bake with Orange Sauce

755 kcal · 30 min · 4 servings

Ingredients

• 250 g white asparagus
• 250 g green asparagus
• 0.5 lemon (juice)
• 1 tsp sugar
• 2 eggs
• 2 egg yolks
• 50 g parmesan
• 50 ml whipping cream
• 1 blood orange
• 250 g butter
• 125 ml dry white wine
• 1 tbsp white wine vinegar
• 2 egg yolks
• salt
• white pepper

Instructions

1. 1. Peel the bottom third of the green asparagus and peel the white asparagus completely.
2. 2. Cut off the woody ends and place them in a pot along with the peels.
3. 3. Cover the pieces with water and add lemon juice, sugar, and one teaspoon of salt.
4. 4. Let the mixture simmer for about 30 minutes over low heat.
5. 5. Strain the liquid and pour it back into the pot.
6. 6. Cut the asparagus stalks into pieces and cook them in the broth.
7. 7. Cook the white asparagus for about 20 minutes and the green asparagus for about 10 minutes.
8. 8. Lift the asparagus out with a slotted spoon and puree it finely.
9. 9. Press the puree through a sieve and let it cool down to lukewarm.
10. 10. Preheat the oven to 180 degrees Celsius with top and bottom heat.
11. 11. Separate the eggs and set the yolks aside.
12. 12. Mix the egg yolks with the Parmesan and cream into the asparagus puree.
13. 13. Season the mixture with salt, pepper, and nutmeg.
14. 14. Whip the egg whites until stiff and gently fold them in.
15. 15. Fill the mixture into buttered molds.
16. 16. Place the molds in a larger dish and pour hot water in up to two-thirds of the height.
17. 17. Bake the bakes for about 30 minutes in the oven until set.
18. 18. Squeeze the juice from the blood orange.
19. 19. Melt the butter and skim off the foam.
20. 20. Put wine and vinegar in a pot and reduce them to two-thirds.
21. 21. Let the liquid cool slightly and add it to the egg yolks in a metal bowl.
22. 22. Whisk the mixture over a bowl of hot water until creamy.
23. 23. Remove the bowl from the heat and add the butter drop by drop.
24. 24. Keep stirring until the butter is incorporated and a creamy sauce forms.
25. 25. Make sure the sauce does not curdle.
26. 26. Season the sauce with the orange juice, salt, and pepper.
27. 27. Turn out the bakes onto plates and pour the sauce over them.
28. 28. Garnish the dish with ham and asparagus as desired.

Nutrition per serving

• kcal: 755
• Protein: 15 g · Fett/Fat: 71 g · Carbs: 10 g