Spring in food (II): Asparagus

We continue with the series “Spring in food” with another great ingredient that appears with the spring: asparagus.

Again I will be updating this post as long as the asparagus are available.

Let us start with the recipes we are making this season:

    We begin once more with a favorite and a classic: Asparagi alla Bismarck, typical of the Lombardy region. This is a simple and great way of enjoying green asparagus. Eggs are always a great partner of asparagus! One similar recipe is found here.

    Asparagus and leek soup: a very nice recipe of Jamie Oliver. You could filter it if you want to make sure not to get any fibers in the soup. We had some lamb leftovers as a second course so we left the soup simple, but I am sure it is great with poached eggs and crostini.

DC: Edible containers

The Daring Cooks were challenge in April to be creative and make savory edible containers. In the recipe they suggest to make a pumpkin bowl filled with creamy shrimp, a noodle basket for salads, or eggs in toast cups. Instead here is what we made:

First we prepared a pumpkin soup in a bread bowl:

Renata had this recipe in her blog, but we used this one. It is really a nice idea, and a very tasty one. We liked it a lot. The bowls remained though quite small, as they did not raise as much as we thought they would.

Later we prepared some bacon cups for baked eggs:

Ideal for breakfast and they are both delicious and pretty. Just remember that the bacon is quite salty, so you won’t need any extra salt. There are several recipes in the web, as here, here or here.

And we also tried to make some parmesan baskets:

Remember that they are again quite salty so try to use them to serve something really fresh!

FFwD: Paris mushroom soup

In November I joined the group of French Fridays with Dorie and I have been since then cooking along. Not all the recipes as I did not manage due to lack of time, but several of them. The good thing of this group is that there is no required number of accomplished tasks. So if you cannot make a recipe in time, there is just no pressure. But until now I couldn’t put any of the recipes here, of some of them I did not even take a foto. The one for last week was a quick and easy one: Paris mushroom soup. I did not use Paris mushrooms (the very white ones) but the plain mushrooms they always have in the supermarket here. The soup was very good and comforting in a cold evening. It is really a soup, not a creamy one (well I also skip the addition of creme fraiche), but it was perfect that way. I could imagine adding some potatoes to make it thicker, but we all liked it very much as it was. As always in FFwD the recipe is taken from the book “Around my french table”, and this time it can also be found online here. Give it a try, we will repeat it soon!

Some other recipes done in the FFwD-group:

Potato Gratin: could have been better, but I also did not use any cream at all but milk to make it lighter. I shall try again sticking to the real recipe.

Roast Chicken for Les Paresseux: superb!

Leek and potato soup: similar to the leek soups we always cook at home. Very good and comforting. See for instance here for a version in bread bowls.