Ingredients

200 gr Grana Padano
10 gr extra virgin olive oil from Garda
100 gr fresh asparagus
300 gr chinese cabbage (bok choy)
3 gr chopped scallion
3 gr chopped ginger
7 gr rice wine
120 ml chicken broth
8 gr cornstarch gr, dissolved in 8 gr water
20 gr chicken fat, melted
2 gr glutamate
Salt to taste

Preparation

 

STEP 1

Peel the asparagus and cut them into two parts, lengthwise. Rinse the cabbages and take off their leaves. Blanch them in boiling water for 30 seconds. Shock them in cold water and set them aside.

STEP 2

Heat up the oil, add scallion and ginger, sauté till golden brown, add the rice wine, glutamate, broth and salt. Add asparagus and cabbage, bring to a boil, lower the heat and let simmer for 5 minutes.

STEP 3

Raise the heat again, add the dissolved cornstarch and stir till the sauce thickens.

STEP 4

Add the chicken fat, stir it in till melted and serve arranging the asparagus on a bed of cabbage leaves, after dusting everything with grated Grana Padano and baking it au gratin.