- Dish Flat
- 820 kcal
- No
- 12 €
- 4 people
- No
- 25 min
- 25 min
- Not specified
- Not specified
ingredients
150 g of Beaufort diced
4 thick slices of smoked lard
600 g small new potatoes
1 bunch of green asparagus
1 beautiful red onion
1/2 bunch of chives
2 tbsp. to s. coarse salt
Olive oil.
Equipment
1 frying pan
1 tea towel
1 casserole
Steps
Step 1
In advance: boil 3 cm of salted water in the pan; layer asparagus. When they are cooked but not soft, cool under the tap, drain, cut them.
2nd step
At the same time: rub 1 min. Potatoes trapped in the cloth with the coarse salt to remove some of the skin. Rinse, drain .
Step 3
25 min before serving: in the casserole, sauté the potatoes in 2 tbsp. to s. of oil . When they are tender, add the broken bacon; when it is golden, add the asparagus, cook 5 min.
Step 4
To serve: off the heat, add finely chopped onion, Beaufort, chopped chives, pepper; stir quickly, serve when cheese begins to melt.
tips
"Beaufort". This book, written by Stéphan Lagorce , offers us 30 recipes that take advantage of the fine aroma, hazelnut, fruity Beaufort PDO (Appellation d'Origine Protégée), raw whole milk, to enchant all vegetables: our dish is an example . Hachette Practice. € 6.90.
Red wine . A tursan, wine of character of the Landes.
Our idea . Lighten up: melt bacon fat in the pan, drain before adding.