Asparagus with Emmentaler cheese sauce

Finely grate the cheese. Put it into a bowl along with the milk and egg yolks.

Remove the woody ends from all the asparagus; peel the white asparagus, only peel the lower 1/3 of the green asparagus. Put the stock and the white asparagus into a large pan, cover, and cook over a low heat for about 3 minutes. Add the green asparagus. Cook for a further 7 minutes and until it still has a ‘bite’.

Slice the radishes into thin round slices.

Just before serving, place the bowl over a warm water bath. Stir the sauce mixture until the ingredients lightly bind together.

Arrange the asparagus on a plate. Distribute the radish rings on top. Serve the cheese sauce separately.