Air dried beef and asparagus

                

Valais Recipe

    There is dispute among several cantons of Switzerland and especially between Grisons and valais as to which produces the authentic "viande séchée" (air dried beef). The beef is marinaded in a abrin containing many different(and often secret) aromatic spices and mountain herbs. It is then pressed between wooden planks for several days before being allowed to dry out in the fresh dry mountain air and it's this that gives meat it's delicate flavour. In the cantons of Appenzell and glarus the beef is cut into cubes, marinaded in cider with herbs and air dried to produce the delicious "Mostbrocklecider cubes"

    Fresh asparagus appears regularly on the menus of Swiss restaurants as it is widely cultivated in valais and some other sandy regions. It can be served with vinaigrette, fresh mayonnaise

, Hollandaise sauce "beurre noisette" cheese sauce or sometimes au gratin.

   Asparagus accompanied by plate of very finely cut "viande sechee" produces a harmonious blend of two outstanding Swiss delicacies.