Preparation : 10mn, cooking :15mn 

Ingredients:

200ml Crème fraîche

300g baby jersey royal potatoes

250g asparagus spears

1 egg yolk (optional)

Lardons or Pancetta cubes 

Seasoning

Method:

Cook the potatoes in a pan of water for 10-15mn until just tender.

Add the asparagus for the last 4-5mn. Drain thoroughly and arrange in an ovenproof dish.

Add the fried lardons.

Mix the Crème fraîche withe egg yolk and spread on the warm vegetables. Season.

Put in a warm oven (180) for 5-10 minutes until cream is warm and melted.

Serve with crusty bread.