• 500 g white asparagus
  • 1 pitted jalapeño
  • 2 apples
  • 120 g KRAV-branded sugar
  • 60 g champagne vinegar
  • 2 shallots
  • Salt to taste

When you want that little extra for the weekend’s cheese plate. Or why not with freshly baked scones?


Cut the apple into pieces. Put them in a pan with the sugar and start boiling. Pour in the vinegar and let it cook into the apple. Dice the asparagus into brunoise pieces and finely chop the onion. When the apple has been mashed, add the diced asparagus and onion. Add the chopped jalapeño and let it simmer until the asparagus has softened slightly. Season with salt and pepper.

Questions about the recipe?

Contact the kitchen manager and head sommelier Inga-Lena Eriksson