Remove the skin from the white asparagus spears from top to bottom, cut the ends into small pieces. Thinly remove the skin from the green asparagus spears from the middle downwards, cut the ends into small pieces. Rinse strawberries and cut into quarters. Coarsely chop walnuts. Remove crust from toast slices, cut into one-inch cubes. Crumble blue cheese with a fork.
Cook white asparagus in light salted water with sugar and butter for two minutes, add green asparagus and simmer on low heat for about three to four minutes.
Heat whipping cream, add cheese, stir until a light binding. Then add sour cream, mix well and set aside.
Arrange green and white asparagus spears on plates, cover with cheese sauce and sprinkle with nuts. Bake in a heated oven at 180 °C for about two minutes. Heat the butter and toast the white bread cubes in it.
Serve:
Spread bread cubes evenly all around on plates (be careful: hot!) and arrange strawberries. Finally garnish with fresh herbs or cress.
475 Kcal – 34 g fat – 21 g egg white – 22 g carbohydrates – 1 Be (bread units)
Our tip: It is best to use fresh herbs for a particularly good flavor!
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