Asparagus is a seasonal product and now is the perfect time to enjoy this seasonal delight! We came across a great recipe with the delicious ‘white gold’ by Marc Clément, head chef at 1x Michelin starred restaurant Folliez, based in Mechelen, Belgium. This Aged Gouda recipe combines asparagus with our Reypenaer Aged Gouda cheese. Marc chose Reypenaer as his preferred aged gouda for this recipe due to its qualities as a hand turned, artisan Dutch gouda, matured acording to a traditional method. This is what gives Reypenaer its extraordinarly flavour.
Recipe of chef Marc Clément of Folliez: Asparagus from Pertuis with delicate Ravioli of old Reypenaer Cheese and ice cream of white asparagus.
For 2 people! Note – the asparagus ice cream should be prepared the night before!
Seasonal recipe - Aged Gouda Cheese with Asparagus
Ingredients:
16 asparagus from Pertuis (but of course you can use any kind of asparagus)
For the Ravioli:
8 leaves (sometimes called wrappers or skins) of wonton Ravioli. Using Won Ton wrappers or skins as a substitute for pasta, you can create quick and easy raviolis.
200 gram of Ricotta Cheese
100 gram of shaved Aged Reypenaer Cheese
5 egg yolks
200 gram Rocket leaves
Olive oil
For the Aspargus Ice Cream:
200 gram white Belgian (or other) asparagus
1 dl (100 ml) of cream
4 dl (100 ml) of water
1 egg white
Preparation:
Cook the cleaned asparagus in boiled water until they are done. To prepare the Ravioli, coat a leaf of Wonton Ravioli with egg yolk, add a little ball of ricotta cheese on top. Next, place an egg yolk in the middle and sprinkle genourously with the aged Reypenaer cheese shavings. Fix a a second wonton leaf on top to complete your wonton ravioli. To cook, place the ravioli in a deep fryer at 180°C for a couple of minutes.
To prepare the asparagus ice cream:
Cook the asparagus in boiling water. Let them cool down before blending together with the egg white. Freeze the mixture over night and let the icemaker do its work the next morning.
To serve:
Arrange the cooked asparagus with two of the delicate ravioli on each plate. Decorate with the rocket leaves and the Aged Reypenaer shavings and finish it with a little bit olive oil and a scoop of the asparagus ice cream
Enjoy your meal!
You can buy our award winning Aged Gouda Cheese from our online shop.
About Folliez Restaurant
The cuisine at Michelin Starred Restaurant Folliez is French-Belgian. Marc offers his guests not only the proverbial ‘Mechelse Cuckoo’ but more a refined yet affordable gastronomy with a sophisticaed mix of tastes and flavours as he creatively combines ingredients of the highest quality, using fresh daily produce to create his unique dishes.
Folliez enjoys 16 points from GaultMillau.
Folliez, Korenmarkt 19, 2800 Mechelen, Belgium
Our Aged Gouda and Asparagus Recipe is courtesy of Folliez Restaurant
