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ASPARAGUS CASSEROLE
serves 4



1kg asparagus
25g butter, salt, pepper
4 eggs
4 soupespoons crème fraiche
50g butter
tarragon, chives, chervil
2 slices of pain de campagne



heat the oven to 180°C, put 2cm water in an oven dish, place in the oven
butter your ramekins and give a turn of the peppermill



peel the asparagus, cook them (al dente) with a pinch of sugar, a little butter and salt, then strain and rinse withcold water
remove the tips and set aside, then cut the stalks to the size of the ramekins
place the pieces in the ramekins and break an egg into each, put the crème fraiche on top
decorate with the asparagus tips and salt and pepper


place the ramekins in the oven dish and cook for 5 - 7 minutes at 180°C


mix the butter with tarragon, chopped chives and chervil, spread on the bread and cut into strips


and to drink?
a white or rosé as you wish!