The mold:
200 grams asparagus
40 grams cream
an egg
80 centiliters milk
flour
salt
pepper
Sauce:
a lump of butter
one tsp
flour
40 grams grated Parmesan
Boil the asparagus in salted water. Remove from heat and let it cool. Pass the asparagus through a food mill and let it drain. In a bowl, combine the asparagus, egg, cream, salt, pepper and a bit of flour. Blend the ingredients in a blender. Pour the mixture into buttered molds and cook in a steam oven or a double boiler. For the sauce: melt the butter in a double boiler. Add the flour and then the tepid milk. Mix in the Parmesan, cook for a few minutes until the mixture reaches a creamy consistency. If necessary, add a bit of cream. Serve the molds when tepid, accompanied by the sauce.
N.B. Ingredients are given for 4 portions.
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Müller Thurgau
Alto Adige D.O.C.
Santa Margherita
Santa Margherita Müller Thurgau is a dry, harmonious wine of a straw yellow color with greenish reflections. It has a highly special aromatic content with notes of white flowers and nettles. The flavor is delicate, pleasantly varietal and persistent. It has a nimble and elegant structure.
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