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.