• 800 g of Rafz asparagus
  • 100 g of butter
  • 1 Belper Knolle cheese, hard
  • Salt
  • 2 tbsp olive oil
  • Wild garlic or basil for decoration


Cut the asparagus around 2cm at the bottom and peel well. Lay flat in two vacuum bags and salt lightly. Add 1 tablespoon of olive oil and seal. Lay the bags on a perforated stainless steel tray, slide into the oven and steam for 60 minutes at 80 °C. Remove from the oven and put to one side, Melt the butter until hazelnut brown in a pan on the hob, stirring continuously. Filter through a sieve and kitchen paper and put to one side.


Arrange the asparagus on four plates. Pour the brown butter over the asparagus. Slice the Belper Knolle on top using a grater.

Cooking level

With pre-heat
60 minutes | steam setting at 80 °C