A recipe for asparagus for gourmets:
Soak grain in water for 24 hours. Drain, make in a pressure cooker with a little bit of water, salt and bay spice for 10-15 min. and swell for another 5 min. Later pour through a sieve and remove the bay spice.
Melt the butter in a frying pan and sauté the chopped shallot well, without letting it color. Add the cooked grain and fill up with asparagus cubes, asparagus stock and whipped cream. Bring to the boil, season with wild garlic paste and perhaps a little salt and finally fold in the grated cheese and the butter flakes.
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