Reblochon melted on Asparagus with Pea Dressing

This recipe was from Swissmilk, featuring Reblochon cheese. But I did it my own way. Reading the recipe, it felt a bit bland to me.

Peas play the mayor role here in this dish. They are cooked in 2 different ways.

Placing them on asparagus together with the lovely Reblochon is great. The cheese melts partly over the asparagus and the peas. It wont go goey all the way so you know what delicacy you are eating.

I served it with some pan fried sourdough bread fingers.

Recipe for 2:

650 g white asparagus

6 green asparagus stalks

1 green onion

1 yellow onion

400 g defrosted peas

120 ml double cream

60 ml water

1/2 lemon juice

2 tbsp butter

Salt, pepper

Peel the white asparagus and break the ends off the green ones. Put them in a steamer or cook them in water.

Heat up cream and milk and add chopped green onion and half of the peas. Season with salt and pepper. Cook for 8 minutes, then add lemon juice and use a stick blender to make a semi fine blend. Keep warm.

Chop the onion and sauté it in butter in a pan. Add the other half of the peas and season. Cook for 4 min.

Cut the Reblochon in small chunks and bring everything together on a plate.