Cynara artichokes en papillote, white asparagus, black olives, citrus and blue cheese cream sauce
Specialties / delights
1/4 cup extra virgin olive oil
1 14.11 ounce jar of Cynara’s Grilled Artichoke Hearts
1 bunch white asparagus (10-12 spears)
1/2 cup blue cheese
1/2 cup whole milk
1/4 teaspoon ground pepper
6 pink grapefruit sections
1 small handful boneless black olives
4 thyme springs
1 teaspoon chopped parsley
1 teaspoon zest of orange, lime and lemon
4 sheets parchment paper or foil
Heat the oven to 180.º Drain the grilled artichokes from the oil in their jar. Save the oil. Cut them in half, brown them lightly in a frying pan and set them aside.
Drain the asparagus, dry them with kitchen paper and brown them in a pan with a tablespoon of the leftover oil from the artichoke jar. Set aside.
Peel the pink grapefruit and with a sharp knife remove the segments, trying to remove all the white skin. Cut them in two halves and set aside.
Cut the black olives in half and set them aside as well.
Put the diced blue cheese in a glass bowl, pour the milk on top, add a little ground pepper and heat the mixture in the microwave for a few seconds. Stir and repeat until you get a smooth and creamy cheese.
Close the sheets of paper in half and fold the edges back on themselves, so that we have a sealed envelope.
Put them on the baking sheet and bake for 5 minutes.
While the papillotes are cooking, chop the parsley and grate the orange, lime and lemon peel.
Take the papillotes out of the oven and bring to the table in a large bowl.
Open the papillotes with scissors, but be careful not to burn yourself with the steam.
Add the chopped parsley, the citrus zest and a few drops of olive oil on each one.
Serve the hot blue cheese cream in a sauce boat.