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Grilled green asparagus, Gruyère AOP shavings and a balsamic reduction

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Serves 4


15 min

35 min


  • 100g Gruyère AOP, finely grated by hand
  • 1 bunch of green asparagus
  • 10g olive oil (1 tablespoon)
  • fleur de sel
  • freshly ground pepper


Balsamic reduction (30 minutes cooking time)

  • 350g balsamic vinegar


Pour the balsamic vinegar into a small saucepan and cook it on a medium heat until it has reduced by half. This should take about 30 minutes
To make a concentrated balsamic sauce that is still liquid, cook it until it reduces by half again
Once the balsamic reduction is as you like it, take the pan off the heat and pour it into a jar or bottle
Leave it uncovered and at room temperature until completely cool. The reduction will keep for several weeks in the fridge
Cut 2cm from the base of each asparagus stalk and blanche them in boiling water for 1 or 2 minutes before plunging into iced water
Dry them well on a clean towel
Season the asparagus and using either a brush or your hands, coat them in olive oil
Gently place the asparagus on the barbeque, perpendicular to the grill and all facing the same way
Grill for 3 minutes, turning often
Place them onto hot plates and generously dust with the finely grated Gruyère AOP
The Gruyère AOP will slowly melt due to the residual heat from the asparagus and the hot plates
Just before serving, finish with a drizzle of balsamic reduction over the asparagus


Tips & Tricks :

This dish can also be prepared using the oven grill.