Serves 2 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. |
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