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Grimbister Cheese & Asparagus | Asparagus Recipe

Scottish Food Recipes & Tasting Notes

We’re a passionate bunch at Monteiths with a real flavour for freshly prepared, locally sourced Scottish food alongside great cocktails. Our team have curated a selection of great food & drink Scottish recipes for you to try at home. Hopefully these give you a taste of what we’re all about.

Asparagus & Grimbister Cheese

It’s always exciting when British Asparagus comes into season – this wonderfully versatile vegetable makes for a great ingredient and is the cornerstone of many classic dishes.

One of the standout dishes on our new menu is Asparagus & Grimbister cheese. This simple combination works brilliantly with the fragrance and texture of asparagus set off perfectly against the mellow, smooth finish of the Orcadian artisan cheese.

We’ve shared the recipe below but we’d recommend you visit us and try the dish in Monteiths before Asparagus season ends in June.

Asparagus and grimbister cheese


1 bunch Asparagus

100g Grimbister cheese

100g milk

100g cream

1.5g agar agar (vegetarian gelatin alternative)

50g Pinhead oatmeal

Small handful of Pea shoots

 1. Trim asparagus & remove arrow like leaves as they can contain dirt, remove the base with fingers.

 2. To make the grimbister cheese cream, add all ingredients to a pan and allow to settle for 5 minutes, then place on a moderate heat and gently bring to just below boiling point – 84 degrees is perfect to activate the agar agar. Pour into a dish or container and allow the mix to cool until completely set. Then blend thoroughly with a hand blender until smooth & creamy in consistency. Season and set aside.

3. Blanch pinhead oatmeal in boiled salted water, return to the boil then drain. Spread out on a baking tray lined with parchment paper and roast at 200c until dry and crisp. Allow to cool until required.

 4. Blanch asparagus in boiling salted water for 2 or 3 minutes or until soft, drain from water and dress with olive oil and freshly ground black pepper. Arrange on plates then quenelle cheese cream on and around plate, scatter on the toasted oatmeal and pea shoots and serve.

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