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Green asparagus on crispy bacon slices and Reblochon chantilly cream

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  • Cheese :

    Reblochon
  • Dish type :

    Starter
  • Season :

    Spring, Summer

Ingredients - for 4 persons

  • 12 green asparagus
  • 8 slices of plain bacon slices
  • 1/3 Reblochon cheese
  • 200ml single cream
  • Salt & pepper

Preparation

  1. Remove the rind of the Reblochon and let it melt with the cream. Add pepper and place in a cool place.
  2. Arrange the slices of bacon on a baking tray with a sheet of greaseproof paper, and place in the oven at 50°C for approximately 1 hour.
  3. Peel the asparagus and let it steam, but it needs to remain firm.
  4. Whip up the Reblochon cream until it reaches whipped cream consistency (the Reblochon cream must be really cold).
  5. Scatter dried flowers into the whipped cream (cornflowers, roses, etc.), and serve the asparagus on top of the crispy bacon.