Braised Chinese cabbage with asparagus au gratin with Grana Padano

• 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.