3 tbsp. grated Landana 500 DAYS
2 lbs (900g) white asparagus
1 tsp. sugar
1/2 tbsp. butter
1 cup cream
2 tbsp. white wine
1 egg yolk
1/2 bunch chives
Clean asparagus and bring to a boil in 1 1/2 qt water with 1 tsp salt, sugar and butter. Cook asparagus at a boil for 15–20 minutes over medium heat.
In the meantime, stir the wine into the cream along with the egg yolk and half the Landana, continuing to stir vigorously. Season with salt and pepper. Drain the asparagus, place in a wide gratin or casserole dish and cover with the cheese sauce.
Sprinkle the remaining Landana on top and scallop 4-6 minutes in a preheated oven. Wash the chives, cut into small pieces and use to garnish the asparagus. Finally, sprinkle a little grated cheese on top.