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Entrées

> Bread rolls spread with pig's trotter foie gras and Perigord truffle, served with pigeon squab pieces, flakes of mature Mimolette and assorted sprouted seeds or beans

> Scallop Rillettes* with lightly salted Isigny AOC butter and Isigny AOC Crème Fraîche

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Green asparagus spears served with a sour-sweet ravigote sauce of gherkins, black olives and Isigny Sainte-Mère mature Mimolette

Serves four

Preparation time: 10 minutes - Cooking time: 10 minutes

Ingrédients:
For the main dish

12 nicely proportioned green asparagus spears
Shavings of mature Isigny Sainte-Mère Mimolette
Freshly picked herbs and a few baby salad leaves
Table salt and freshly ground pepper

To make the ravigote sauce

Three soup spoons of finely diced sour-sweet gherkins
One soup spoon of finely diced black olives
Two soup spoons of finely diced mature Isigny Ste Mère Mimolette
One soup spoon of chopped chives
One teaspoon of Meaux mustard*
A drizzle of olive oil

This recipe has been developed with Isigny Sainte-Mère products.

Method:
Put the asparagus spears to cook in boiling water.
While the asparagus is cooking, make te ravigote sauce by mixing all the ingredients and seasoning.
Put a layer of ravigote on your plates then arrange the warm asparagus spears. Add the shavings of mature Isigny Ste Mère Mimolette, decorate with fresh herbs and garnish with baby salad leaves.
Serve straight away.
* Meaux mustard is an old-style mustard made from coarsely ground mustard seeds and traditionally packed in distinctive grey stoneware jars.