40 minutes
easy
2-3 Servings
1 package Chicken Devolay with cheese (420 g)
200 g mini asparagus
6 potatoes
30 g of cold butter
a mixture of chili spices
salt,oil
150 g of cherry tomatoes
2 cloves of garlic,2 tablespoons of hard ripening cheese shavings
dried basil
1 Peel the potatoes, cut them in half and cook them in lightly salted boiling water for 10 minutes. Sprinkle the heat-resistant form with oil, place devolay and pre-cooked potatoes in it. Put into the oven preheated to 200 ° C and bake for about 10 minutes.
2 Meanwhile, in another mold, place the halved tomatoes and peeled garlic. Sprinkle with cheese and herbs. When the potatoes and devolay are roasted, add asparagus, sprinkle with shavings of cold butter and sprinkle with chili spice. Place both molds in the oven and bake for another 10 minutes.
3 (Mini asparagus don’t need to be peeled or cut off the hard ends.)