Asparagus with Shaved Mimolett
Talk about simple: steamed vegetables tossed in a vinaigrette with grated cheese. Try this with broccoli and Piave, cauliflower and an aged Gouda, or Brussels sprouts and an aged Gouda.
INGREDIENTS | SERVES 6
- 1 bunch fresh asparagus
- 1/3 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- ¼ teaspoon sea salt
- ⅛ teaspoon freshly ground black pepper
- ½ cup Mimolette, coarsely grated
Wash and steam the asparagus, and then arrange on a serving platter.
Combine olive oil, balsamic vinegar, sea salt, and black pepper, taste and adjust seasonings, then drizzle over the warm asparagus.
Top with grated Mimolette and serve immediately.
Taming the Tannin
Asparagus has a tendency toward the metallic or tannic tastes. By adding a bit of sweet balsamic vinegar and sweet cheese, the tannin relaxes and the true flavors of the asparagus are brought to life. Try this trick with Brussels sprouts or older cauliflower. You'll get the same results.
