Green and white asparagus baked with mountain cheese

Vegetarisch -

Green and white asparagus baked with mountain cheese

Recipe Facts

Difficulty level:
medium ◉◉◉◎◎

Quantity for:
4–6 people

Preparation time:
⧗ individual

Grilling time:
⧗ individual

Grill(s) & Equipment:
• (Ceramic) grill , iron pan


• 500 g white asparagus
• 500 g green asparagus
• 700 g fresh spinach
• Clarified butter
• 300 g mountain cheese, grated
• 50g butter
• 1 pinch of sugar
• Juice and zest of ½
Organic lemon

More asparagus recipes from Klaus Breinig can be found in FIRE&FOOD 02/2022!

The FIRE&FOOD Veggie Special is available in the shop!


Clean the spinach and chop roughly. Peel the white asparagus and cut off the ends. Then simmer in salted water with a pinch of sugar and lemon zest for about 12 minutes and then drain. Peel the bottom third of the green asparagus and cut off the ends; this does not need to be pre-cooked.

Heat the grill to around 180°C and use a grill plate or an iron pan. Put a little clarified butter on the hot grill plate and briefly grill the white and green asparagus all over. First put the spinach in an ovenproof dish, season with pepper and salt, then place the white and green asparagus spears alternately on top and season with pepper.

Spread butter in flakes on top and sprinkle everything with the mountain cheese. Close the grill lid and grill for about 15 minutes until the cheese is golden brown.

R ecipe by Klaus Breinig
The chef and grill professional from Edertal loves down-to-earth culinary delights on the hot grill. He impresses with his friendly, honest manner, which also led him to his own cooking show on Hessischer Rundfunk last year. With "Klaus kocht vorm Haus" he thanks particularly committed people with his mobile outdoor kitchen.

Recipe from FIRE&FOOD issue 02/2022

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