Scandinavian cocktail

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A very refreshing starter, containing prawns and smoked fish.

Scallops with green asparagus tips and parmesan

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In this recipe scallops are fried quickly, then cooked aaparagus tips are added with a sprinkling of parmesan to serve.

Green asparagus omelette

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Small spears of green asparagus steamed and sliced, served with grated Parmesan in the middle of an omelette.

New York style pasta

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Pasta served like in NYC: tagliatelle or spaghetti with lightly fried ham, peas and a nutmeg-flavoured cream sauce.

How to prepare asparagus

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Preparing asparagus spears properly involves washing and peeling, then cooking them just right. Here is a simple way to do this.

Pasta with green asparagus

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In this recipe, the pasta is cooked separately, then mixed with chunks of green asparagus, ribbons of smoked ham and a cream sauce with nutmeg.

White asparagus salad

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This spring salad combines warm white asparagus, hard-boiled eggs and small croutons, dressed with a tasty herb vinaigrette.

Scrambled eggs with langoustines and asparagus tips.

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For this dish, the langoustines and asparagus tips are sautéed bafore being mixed with the beaten eggs and finished like scrambled eggs.

Asparagus "en petit pois"

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As the name suggests, this historic recipe (see below for more details) treats asparagus like peas, Napoleonic French style: first cooked the usual way, then cut small (to look like peas), cooked again in stock, and finished with a cream and egg yolk sauce.

Creamy rice with green asparagus and sorrel

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This recipe partners green asparagus with sorrel, which adds a slight bitterness and hint of acidity, and cooked rice, all blended to a rich finish with cream.

Asparagus and spinach gratin

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A quick vegetable gratin made with asparagus and spinach cooked beforehand, in a bechamel sauce and topped with slivers of Brie.

Filet mignon with asparagus

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In this recipe, the filet mignon of pork is pan-fried and the pan deglazed with wine, then cream added with chunks of both green and white asparagus.

Creamy asparagus and meat timbale

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Asparagus cooked separately first, then sliced and mixed with a reduced cream sauce, full of meaty flavour, and served in individual dishes.

Raw green asparagus salad

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Full of spring flavour, this salad partners raw green asparagus with sliced radishes, herbs and slivers of Cheddar.

Veal with mushrooms and green asparagus

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Small strips of fried veal partnered with mushrooms and boiled green asparagus.

Eggs with green asparagus and Parmesan cheese

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Green asparagus cut into sections, quickly sautéed with Parmesan, and topped with eggs beaten with cream.

Creamy polenta with green asparagus

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A deliberately creamy polenta (because we won't be grilling it afterwards), into which we'll add green asparagus and spring onion, cooked separately.

Farfalle with green asparagus

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For this recipe, green asparagus and farfalle will be cooked together and bound with pesto.

Minestrone

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Minestrone is a traditional Italian soup. It is made with a mix of vegetables and a poultry stock. It is quite simple to make, but preparing all the vegetables takes time. There are doubtless as many minestrone recipes as there are Italian cooks, but here is my version.

Should asparagus really be cooked in bunches?

You'll probably read recipes here and there explaining how to cook asparagus "en botte", i.e. in a small package (the famous "botte"). Is this really the right way to cook asparagus?
May 22^th 20247,3595

The delicious complexity of Jura wines

Do you know the wines of the Jura? Maybe not, it's a small appellation, 2000 hectares, with a production of wines that are both very atypical and very typical, even unique for some of them. Let me tell you a few words about it.
May 14^th 202213 K4.9