• 2 carrots
  • 1 tomato
  • 1 hot dog
  • 4 small white aspergus
  • 1/2 onion
  • 50 grams of shreded cheese
  • 5 cL of whipping cream


Peel the carrots, tomtato, onion, and slice them all. Slice the hot dog too. Rince and soak the aspergus.
In an individual pan, garnish with the first carrot. Top with pieces of onion.
Add the tomato and top with pieces of onions again.
Put the other carrot on the top, and add the rest of the onion over it.
Put the hot dog slices over the whole thing and pour the whipping cream equally onto the whole dish.
Add the 4 aspergus and top with shreded cheese.
Cook in a pre-heated oven for 30 to 40 minutes at 430°F (220°C). Eat in the pan, or in a plate.


In this dish, the carotts are still deliciously crunchy. But if you want them more cooked, and then softer, you just have to cook them a little in a frying pan with a soup spoon of vegetable oil for 10 minutes, after you slice them and before you put them in the individual pan.