A salad can be an excellent starter of your lunch or dinner, provided it’s one with lots of flavour and gentle acidity. Salade Niçoise, Salade Caprese or a salad of White Asparagus and Chervil.
This salad is a great example of the complexity of white asparagus: you will taste the sweetness and the freshness of white asparagus. The mouth feel of the salad is very nice, because the asparagus will be both juicy and crispy, with the chervil, honey and vinegar in a supporting role.
Enjoy with a glass of white wine from the Alsace region, for instance a Pinot Blanc or a Pinot Gris. … More White Asparagus with Chervil
Finally, it’s spring. The season of white asparagus, morels and many more primeurs. This dish brings together white asparagus with eggs, excellent ham, butter, small potatoes and parsley. Taste the slight bitterness and sweetness of the asparagus, the umami of the potato and enjoy the velvety feeling on your pallet as a result of the butter and the egg.
Enjoy with a glass of wine from the Elzas, preferably a dry Muscat, but a Pinot Blanc or Pinot Gris will also be a good choice. … More White Asparagus with Ham, Egg, Potatoes and Parsley
We prepared three different combinations of eggs and alcohol: traditional Eggnog, powerful Ajerkoniak and elegant Advocaat.
Eggnog is basically a custard infused with various spices, such as vanilla, nutmeg, cinnamon and cloves. The custard is enriched with whole cream, rum/brandy/whisky/cognac and whipped egg white.
Ajerkoniak combines egg yolks with non-sweetened condensed milk, sugar and vodka (or plain alcohol).
Advocaat is combines eggs, brandy/vodka/gin and sugar (so no milk, cream or spices). It can be served as a dessert. … More Caudle, Eggnog, Ajerkoniak and Advocaat