Piave DOP clouds with creamed asparagus
- Difficulty: medium
- Preparation time: 20 min
- Cooking time: 40 min
- Serves: 4 people
- 2 baby onions
- 500 g green asparagus
- 1 litre vegetable stock
- 50 g butter
- 50 g potato starch
- Salt, pepper, EVO oil to taste
- 2 tomatoes
- A few basil and thyme leaves
- 200 g Piave DOP Vecchio Selezione Oro
- Stiffly beaten egg white
- A pinch of paprika
- Oil for frying
Peel and chop the asparagus into small pieces and brown in a saucepan with the baby onions. Add a generous amount of vegetable stock and cook for 30 minutes. Blend with a hand blender and sieve if necessary.
Thicken the stock with a white roux (butter and flour) and season to taste. In the meantime, make the tomato sauce, skinning the tomatoes and removing their seeds, then adding salt, pepper, basil and thyme. Make the balls of Piave DOP right at the end because they are very delicate. Mix the grated cheese with the whisked egg white and a pinch of paprika.
Ensuring that the mixture does not fall apart, fry it in spoonfuls, keeping the balls white and soft.
Pour the creamed asparagus onto a plate, add the tomato sauce in the centre, top with the “clouds” and serve.