Ingredients

250 g brown Camargue black rice
12 green asparagus
50 cl chicken stock
2 shallots
2 garlic cloves
10 cl dry white wine
20 g fresh goat cheese
dried goat cheese flakes
2 tbsp. olive oil
salt and pepper
pink berries

Preparation

Wash and remove the asparagus stalks and salt them. Heat 1 tablespoon of olive oil in a frying pan and fry the asparagus on a low heat for 6 minutes. Season with pepper. Cut the asparagus in half in the middle.

Peel and chop the shallots and garlic cloves. In a saucepan, heat 1 tablespoon of olive oil and sauté, add the black rice and stir. Add the white wine, then add the stock in small quantities, stirring regularly until the liquid is completely absorbed.

Remove the pan from the heat and add the fresh goat cheese. Add pepper and mix well. Arrange the asparagus on top, dry goat cheese and pink berries.