Ingredients
1 Camembert cheese
1 bunch of fresh asparagus
500g new potatoes or Jersey Royals
1 tbsp salt
50g butter
Method:
Place the potatoes into a large pan of salted boiling water and for 15 minutes until tender.
Remove the pan from the heat and rest aside.
Preheat oven to 170C
Score a cross into the cheese and place on a non-stick baking tray, place into the oven for 10 -12 minutes or until the cheese is soft in the middle but holding its shape.
Snap the asparagus in half (when they naturally snap, that's where the vegetable is tender), place the top halves into the pan with the potatoes for 5 minutes to cook.
Save the bottom halves of the asparagus as you can use those to make a soup or risotto.
When the potatoes and asparagus are cooked pour through a sieve, return them to the saucepan and add the butter and a little seasoning.
Remove the cheese from the oven carefully and place on a serving board with the cooked asparagus and new potatoes.
