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’
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Let’s start our recipe tour of the world Latino-style!
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