Spring Vegetable and Egg Cassoulet

Ingredients

• 1 Cup red potatoes, peeled and cubed
• 12 baby carrots, peeled
• 12 baby carrots, peeled
• 12 baby leeks, trimmed
• 1/2 Cup butter, softened
• 3 Tablespoons Dijon mustard, such as 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, to taste
• 1 1/2 Cup young green beans, diced
• 2 cloves of garlic, thinly sliced
• 2 Cups shelled fava beans
• 3 Cups peas
• 12 spring onions or scallions, cut finely
• 24 cherry tomatoes, halved
• 6 asparagus spears, diced
• 6 eggs
• 1/2 Cup grated Parmigiano-Reggiano cheese

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