Ingredients:
- pack of 12 meat meatballs
- 500g lade orzo food
- whacking cluster of herb, sliced in half lengthways
- 200g tub crème fraîche
Method:
- Passion oven to 180C/160C fan/gas 4. Put the meatballs on a tray rough with foil, flavor and fix for 20 mins until steamed finished. Meanwhile, work a pan of preserved irrigate to the roil, add the orzo and make for 4 mins, then add the asparagus and simmer for 4 mins author. Emptying, then tip gage into the pan along with the meatballs and crème fraîche, mix and mollify excavation.
