Spring
Spring: asparagus, communions and family meals
April, May, June: the season of communions, christenings and the first meals outdoors. Cooking becomes light and fresh again, full of herbs and tender vegetables.
Spring produce
- Asparagus: white or green, from mid-April to June.
- Peas, broad beans, radishes and young vegetables.
- Fresh herbs: chives, parsley, chervil, tarragon.
- Rhubarb and strawberries for desserts.
- Lamb and poultry for festive main courses.
Asparagus Flemish-style
Serves 4 · 30 minutes
Ingredients
- 1.5 kg white asparagus
- 4 hard-boiled eggs
- 100 g butter
- 1 small bunch of parsley
- Nutmeg, salt, pepper
Method
- Peel the asparagus from the tip down and cut off the woody end.
- Cook them in salted boiling water for 12 to 20 minutes, depending on thickness, until they bend without breaking.
- Roughly mash the hard-boiled eggs with a fork and add the chopped parsley and nutmeg.
- Melt the butter, pour it hot over the drained asparagus and top with the egg mixture.
Tip: a dash of vinegar or lemon in the butter lifts the whole dish.
Organising a communion or christening
With 30, 60 or 100 guests, the hardest part is coordinating everything. My Receptions package starts at €35 excl. VAT per person, for 25 to 250 guests, service included; cake or croquembouche optional (+€5 excl. VAT per person).
For a simpler meal without table service, the cold buffet (country, mixed or prestige) starts at €29 excl. VAT per person, from 30 guests.
A communion or family meal this spring?
Shopping, cooking on site, service and clearing up: you enjoy your guests. Reply within 48 h, free quote.
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