Region
Spring recipes
Cream of Valais asparagus
Cook the well peeled asparagus in the salted water (approximately 30 min). Prepare a roux with the butter and flour. Moisten with the water in which the asparagus was cooked and beat strongly. Keep the asparagus tips aside and slice them thinly. Finely mince the remainder and stir into the...
Gratinated asparagus
Peel and cook the asparagus for approximately 18 minutes. Drain and keep them warm. Reduce ½ dl of the cooking liquor with ½ dl of Johannisberg. Add the egg yolk and beat to form a sabayon. Dress the asparagus on a dish or a plate and pour over the sabayon sauce. Gratinate in a...
Risotto with Valais asparagus
Melt the butter in a pan and add the chopped onion. Add the peeled asparagus which has been sliced at an angle. Keep the tips for the garnish. Mix the vegetables together well and then add the rice whilst continuing to stir. When the mixture starts to become translucent, moisten with the...
Valais best end of lamb with wild garlic
Marinate the lamb. Rub the oil into the meat and season with pepper. Cover with thyme, rosemary, bay leaves and the cloves of garlic. Place the best ends into a dish, cover with plastic film and leave to marinate for 30 minutes at room temperature. Preheat the oven 220° C. Clean the best...
