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’
Enjoy hot or cold for an incomparable melt-in-the-mouth feel
A gorgeous salad of fresh, uplifting quinoa
A tea-time favourite
A risotto made with a black rice that has a delicate sandalwood/hot bread flavour.
Let’s start our recipe tour of the world Latino-style!
Adapt this recipe any way you like
A stylish and sophisticated “signature” mayonnaise
A delicious tart featuring a fine seasonal vegetable: endive, or endive.
Summer is the time for picnics and outdoor meals… and onion compote!
For a picnic or at the end of a meal, this is a real gourmet treat!