Strawberry Asparagus Crumble

For the Strawberry Asparagus Crumble, first remove the woody bottom part of the asparagus (about a third). Put plenty of water in a saucepan, add granulated sugar and butter, and cook the asparagus in it for about 3 minutes until just al dente. (Cook white asparagus longer until al dente.) Lift out and drain well. Then cut into small pieces.

Remove the stems from the strawberries, cut into small cubes and mix with Grand Marnier, a squeeze of lemon juice and powdered sugar as needed. Season to taste with a strong pinch of cinnamon and let steep briefly.

For the crumble, cut the cold butter into small pieces and mix well with flour, granulated sugar and baking powder and form into smaller crumbs between your fingers. (The mixture should not be too fine).

Now drain the strawberries and collect the juice. Stir the cornflour into about 2-4 cl of juice until smooth. Stir into the strawberries and mix with the asparagus.

Grease a larger mold (or several smaller molds) with melted butter, pour in the strawberry-asparagus mixture and cover with crumble.

Bake in a well preheated oven at 180-190°C for about 30 minutes until golden brown and crispy.The strawberry-asparagus crumble goes well with cold vanilla sauce or vanilla ice cream.

Preparation Tip:

The crumble mixture can also be refined with grated hazelnuts.

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