Warm asparagus with parmesan crumble

Preparation of the asparagus: Peel the asparagus, cook in boiling salted water for about 15 minutes to keep them crunchy.

Preparation of the crumble: Soften the butter, add the flour, almond flour, and cheese. Mix everything until you obtain a crumbly texture. Bake the mixture in the oven at 180 °C for 10 minutes.

Preparation of the dressing: Mix the salt, pepper, and vinegar, then add the hazelnut oil.

Heat the asparagus gently in a pan with butter.

Presentation: Arrange the asparagus on a dish, season with the vinaigrette, then crumble the topping on top.

To finish, Wine Tip: White wine from the Rhône Valley.