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.