• 

  Parmesan cheese cut in pieces

  30 g
• 

  water

  1200 g
• 

  vegetable stock paste, homemade

  1 tsp
  1 vegetable stock cube (for 0.5 l)
• 

  basmati rice

  200 g
• 

  green asparagus

  500 - 700 g
• 

  extra virgin olive oil

  40 g

Lemon sabayon sauce

• 

  egg yolks

  4
• 

  salt

  ½ tsp
• 

  ground black pepper

  1 pinch
• 

  freshly squeezed lemon juice

  10 g