ASPARAGUS with CRÈME FRAICHE
Set the bowl of sauce back on the pan to warm up. Then spoon generously over the asparagus. And serve garnished with the chives.
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Ingredients
- 20-30 asparagus spears (woody ends discarded)
- 1½ T good olive oil
- 2 eggs
- 150 mls crème fraiche
- 50 G parmesan grated
- Salt
- pepper
- Chopped chives to garnish
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