Grilled asparagus with Anthotyro cheese

Grilled asparagus with Anthotyro cheese

6person
10 asparagus
200 gr. Anthotyro cheese
3 tblsp Horio Classic olive oil
20 ml TOP Balsamic Cream
1 tsp finely chopped fennel
Salt-pepper

 

1 Boil water in a pot. Clean and then boil asparagus for 1½ minutes, then let cool.
2 In a bowl, put anthotyro, fennel, 2 tblsp olive oil, salt and pepper and knead. Separate the mixture into two dough balls and place in the middle of two plates.
3 Heat the grill, oil and season the asparagus and grill for 2 to 2 ½ minutes.
4 Share to plates and sprinkle with TOP Balsamic Cream.

 

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