Spring pot-au-feu

• 500 g fresh peas
• 1 bunch asparagus
• 1 lovely large vea

Shell the peas. Cut the asparagus spears in two.

Rinse the knuckle in cold water.

Place the knuckle in a flameproof casserole dish, pour in water to almost cover, bring to the boil and skim. Add the bouquet garni, the onion studded with the cloves, the unpeeled garlic, whole celery stalks, pepper and salt.

Cook over low heat for 1 hour 30 minutes.

Remove all the