Jura Montagne
Asparagus Hirsotto
Ingredients
- 250 g Jura Montagne, grated
- 700 g of green asparagus
- 1-2 stalks of leek
- 1 onion
- Olive oil
- 1.5 cups millet
- 6 cups water
- Salt, pepper
- Fresh herbs such as chives
Preparation
- Wash the asparagus, peel to taste and cut into 5 cm long pieces. Cut the leek into strips.
- Finely mince onion and braise in hot olive oil.
- Add leeks, asparagus and millet, briefly brown and add water. Salt and simmer with the lid closed for about 25 minutes.
- Grate Jura Montagne and stir in. Season to taste with salt, pepper and fresh herbs.
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