Asparagus Salad and Crottin de Chavignol | Taste France Magazine

Ingredients

• x 8.00 French Asparagus
• x 2.00 Organic poached egg
• x 2.00 Crottin de chavignol
• 2.00 tsp Vallée des Baux-de-Provence Olive Oil PDO
• 1.00 leaves Basil
• 1.00 tsp Lemon juice
• 1.00 tsp White vinegar
• Salt and pepper
• 2.00 slices Sourdough Bread