RECIPE SERVES 4
150 g DORBLU Classic cut into small pieces
80 g cooked floury potatoes
180 g yoghurt
3 sticks of chervil (or parsley)
1 garlic clove peeled
salt, cayenne pepper
100 g leaf salad (Lollo rosso, frisée, endive)
250 g fresh, peeled asparagus
2 tbsp butter
1 sprig thyme
2 tbsp olive oil
1 tbsp lemon juice
Preheat the oven to 200° C (top and bottom heat) and prepare the dressing. Puree the peeled potatoes with the yoghurt, chervil and the peeled garlic and season with salt and cayenne pepper.
Lay the peeled asparagus on the aluminium foil and sprinkle with sea salt and the leaves from the sprig of thyme. Cover with flakes of butter. Close the foil and bake the asparagus package in the oven for 30 minutes.
Meanwhile, wash the salad, separate the leaves and dry. Mix the lemon juice and olive oil in a bowl and toss the salad in it.
Remove the asparagus from the foil and serve on plates together with the salad. Sprinkle with the finely cut DORBLU Classic and pour over the potato dressing.
When asparagus isn’t in season, the salad can be made with smoked and roughly cut trout fillets, and during the winter with lamb’s lettuce.