Spring vegetable and egg cassoulet

'A celebration of spring’s bounty, this dish is a take on the classic winter cassoulet and is even better when made with vegetables straight from the garden or farmers market. The carrot and shallot mustard binds the dish and lifts the fresh, garden notes.'

Ingredients
- 1 cup red potatoes, peeled and cubed
- 12 baby carrots, peeled
- 12 baby turnips (or two regular turnips), peeled
- 12 baby leeks, trimmed
- ½ cup butter, softened
- 3 tablespoons Maille Mustard with Carrot and a Hint of Shallot
- 1 tablespoon chervil, picked and roughly cut
- 2 tablespoons chives, finely chopped
- 1 tablespoon parsley, finely chopped
- 1 teaspoon tarragon, finely chopped
- Salt and fresh-cracked pepper
- 1 ½ cups young green beans, diced
- 2 cloves of garlic, thinly sliced
- 2 cups shelled fava beans
- 3 cups of peas
- 12 spring onions or scallions, cut finely
- 24 cherry tomatoes, halved
- 6 asparagus spears, diced
- 6 eggs
- ½ cup grated Parmesan cheese

http://www.maille.com/en_US/recipes/recipes-1st/Spring-vegetable-and-egg-cassoulet.html?fdid=maille-recipes