Végétarien

Our favorite way to eat asparagus

For 4 people, this recipe contains:

1 bunch of green or white asparagus

200 g of butter

3 eggs

½ lemon

In +, what you will need:

Salt, pepper

A whisk

A saucepan

A bowl

Preparation:

1. Wash and peel the green asparagus. 
2. Blanch the asparagus for 5-7 minutes in boiling salted water.
3. Prepare the hollandaise sauce: squeeze the lemon, dice the butter and beat the egg yolks with two tablespoons of water.
4. Place the egg yolks with two tablespoons of water on a double boiler and whisk until you have a light, fluffy cream.
5. Add 1 dice of butter at a time and whisk well to emulsify.
6. Season with salt and pepper and add lemon juice before serving in a sauceboat or directly on the asparagus.

It's ready! 

The MagicTip: to know where to cut the bottom of the asparagus, just fold it until it breaks, the fibrous and hard part of the asparagus will remain in your hand.

Allergens: contains egg and dairy products.

Spring on your plate

For 4 people, this recipe contains:

500 g green asparagus

350 g Carnaroli rice

70 g butter

1L of water

50 g of grated Parmesan Reggiano cheese

In addition, what you will need:

2 to 3 tbsp. olive oil

1 onion

1 carrot (option)

salt

1 high-sided pan

1 saucepan

1 wooden spoon

Preparation:

1. First prepare the asparagus. To remove the hard part from the bottom of the stalk, bend the asparagus until it gives way. Set the tougher pieces aside. 
2. Steam the asparagus for 10 minutes. Asparagus should remain crisp.
3. Remove the asparagus from the steam bath, cut off the heads and set aside. Cut the stalks into 1 cm long pieces. 
4. Add the asparagus waste, half an onion and a small carrot to the boiling water. Add plenty of salt and bring to a boil, then lower the heat. This is the stock that will be used to cook the risotto.
5. In a frying pan, melt 15 grams of butter and brown the asparagus. Then add 1 tablespoon of olive oil and ½ minced onion and sweat.
6. Add the rice and 1 ladle of broth. Let the rice absorb the broth before adding another ladle and so on until the rice is creamy. Use a wooden spoon to gently turn the rice.
7. At the end of the cooking time, add the asparagus tips, the cold butter cut into small cubes and the parmesan. 
8. Mix gently and let stand for 2-3 minutes, covered, before serving.

It's ready!

The MagicTip: the broth technique works for any type of vegetable waste. Keep any peels, cuts, etc. in the freezer and use them as the base for your next broth.

Allergens: contains dairy products and onion. 

Our favorite way to enjoy asparagus

For 4 people, this recipe contains:

1 kg of white asparagus

100 g butter cut into small pieces

4 egg yolks

the juice of one orange

In addition, you will need:

salt, pepper

2 tablespoons of water

A whisk

A saucepan

A bowl

Preparation:

1. Peel the asparagus twice and cook in boiling salted water for 20 minutes. Prick them to check for doneness, then remove them from the water.
2. Prepare the hollandaise sauce: in a saucepan over medium heat, beat the egg yolks with 2 tablespoons of cold water and the orange juice, whisking well for a few minutes.
3. Place in a double boiler (so that the sauce doesn't slice) and whisk until you obtain a light, fluffy cream.
4. Stir butter into mixture. Season with salt and pepper.

It's ready !

The MagicTip: to know where to cut the bottom of the asparagus, just fold it until it breaks, the fibrous and hard part of the asparagus will stay in your hand.

Allergens: contains eggs and dairy products.

h4. Perfect recipe for hot days ! A light and refreshing soup prepared with GRTA cucumbers and Geneva GRTA yogurts. # 1. Wash and peel the cucumber,cut into 2 halves lengthwise, remove the pips with a small spoon. # 2. In a mixer place the cucumber cut into pieces, (if you wish you can add a clove of crushed garlic), the juice of half a lemon, 2 tbsp of olive oil. # 3. Mix, add 2 natural yogurts, salt, pepper and about 15 mint leaves washed and finely cut. Mix until an even texture. (If you find it too thick, you can add a little water). # 4. Taste and rectify seasoning if necessary. # 5. Place in the refrigerator for an hour or two. h5. Serve very cold on a plate or in a glass, decorate with a thin slice of cucumber and a mint leaf. h5. Note: olive oil is not included in the pack, but available on the website.

Need an idea for a quick and balanced meal? With a salad, this simple crustless quiche will satisfy even the foodies.

Ingredients

• 350g of leek whites
• 1 plain yogurt
• 400 grams of potatoes
• 4 eggs
• salt and pepper

Preparation

1. Preheat the oven to 180 degrees. Peel the potatoes and cut them into small cubes. Wash the leeks and cut them into pieces.
2. Cook the cut leek whites and cut potatoes in a pan with a tablespoon of oil.
3. Break and beat the 4 eggs in a bowl, add the plain yogurt, salt and pepper. 
4. Add the vegetables, leeks and potatoes to the egg mixture. Transfer to an ovenproof pie or quiche tin.
5. Bake at 180° degrees for 40-45 minutes.

It's ready, enjoy!

Direct from field to plate

For 6 portions, this recipe contains:

40 g shelled hazelnuts

100 g wild garlic

In addition, you will need:

40 g grated Parmesan cheese

1 pinch of salt

5 tablespoons of olive oil

1 food processor

Preparation:

1. Prepare the ingredients for the pesto: wash and dry the wild garlic and shell the hazelnuts.
2. In a food processor, add all the ingredients for the pesto.
3. Blend until you have a smooth, creamy sauce.
4. Adjust with more or less oil if necessary.

It's ready!

The MagicTip: transfer the pesto to an airtight jar and add oil until the pesto is covered so that it doesn't turn and store in the refrigerator for up to 2 weeks.

Allergens: contains oilseeds and dairy products.

Fresh and creamy, so delicious you'll want more!

For 4 people, this pack contains:

500 g of carrots

1 lemon

1 plain yogurt

In addition, you will need:

Salt and pepper

4 tbsp. olive oil

Preparation:

1. Wash, peel and grate the carrots into a bowl. 
2. Grate the lemon peel and squeeze out the juice. Mix the lemon juice and oil, add the grated carrots and mix well.
3. Add the yogurt to the carrots, add salt and pepper, mix well and serve.

It's ready!

The MagicTip: you can add chives to your sauce.

Allergens: contains dairy products

h4. An easily prepared light meal ! Prepared with eggs GRTA from the « Ferme du Lignon » and freshly grated Gruyère cheese by the « Fromagerie Bruand ». # 1. Preheat the oven at 180°. # 2. Melt 30g. of butter in a pan and add 30g. of flour. Stir vigorously until the butter is completely absorbed. Pour 3 dl. of milk whilst continuing to whisk. When the mixture begins to thicken and to have the texture of bechamel, remove the pan from the fire. # 3. In the cooled pan add 4 egg yokes one by one, stirring constantly. # 4. Beat separetely the egg whites until very firm, then incorporate them delicately into your preparation. # 5. Line the soufflé dish (or smaller ones) with butter and flour and fill up to half. # 6. Place into the oven for 25 minutes. When the soufflé has risen slightly above the dish, serve without delay. Enjoy this treat. Note : the flour is not included in the pack, but available on the website. For example serve with a salad.

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