Asparagus Cocottes

I received 2 new Le Crueset mini-cocottes for my birthday, so I decided to do something unique with them. First I lined the bottom with halved cherry tomatoes. then I cut asparagus in 1″ pieces to create a little forest of asparagus. I think they’re pretty cute, don’t you?

Served with pork tenderloin, potatoes, herb salad and italian tonnato sauce (1 can of tuna, 1dl olive oil, 1 egg yolk, 2 T lemon juice, 1 clove garlic, 2 T capers + 1 t caper “juice”, basil & parsley to taste).  I know, that sauce sounds weird if you’ve never had it… but trust me, it’s good.