Wash the asparagus and potato and steam for about 20 minutes. Once cooked, blend until creamy.
Add the fromage blanc and the chopped chervil.
Finely chop the meat.
Serve.
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FRANCE LAIT recipes
Wash the asparagus and potato and steam for about 20 minutes. Once cooked, blend until creamy.
Add the fromage blanc and the chopped chervil.
Finely chop the meat.
Serve.