PAN-FRIED GREEN ASPARAGUS

GOOSE FAT “La Raffinée”

Never cast a clout until May is out... but on the other hand, it won’t be long before bikini season! So we suggest this easy-to-prepare, colourful, flavourful recipe to keep up your morale until the summer comes. No need to peel them. Green asparagus are full of flavour, and frying them in goose fat will give them extra richness, while the cherry tomatoes and basil add just the right touch. A delicious dish that you can make in less than 15 minutes!

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Preparation : 5 minutes

Baking : 7 minutes

4 people

bunch asparagus : 1

GOOSE FAT "La Raffinée" Sublim' : 30 g

cherry tomatoes : 100 g

basil leaves : 24

salt

pepper

Ustensils

Frying pan

Préparation

Cut of the base of the asparagus and remove any leaves from the stem.
Wash the cherry tomatoes and the basil leaves.
Heat the GOOSE FAT “La Raffinée” Sublim’ in a frying pan and add the asparagus.
Cook for about seven minutes, turning from time to time to lightly brown all sides.
Add the cherry tomatoes for the last two minutes.
Season with salt and pepper.
Sprinkle with the basil leaves.

Tip: this recipe also works very well with DUCK FAT “La Delicate” Sublim’

Soup, or puree?