Spring St Céols with asparagus and pansies - Fromi
Enjoy a spring treat with Spring St Céols cheese, paired perfectly with asparagus and pansies for a delightful starter.
Ingredients
- 1 St Céols
- 200 g Sud’n’Sol asparagus tapenade
- 10 g Albert Ménès dried chives
- 2 bunches green asparagus
- 1 bunch white asparagus
- 30 g sprouts
- 1 box of edible pansies
- Table salt, freshly ground pepper
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