These are one of my favorite appetizers – they are so full of flavor and texture, go great alone or as a side dish, and are so easy to make! Prosciutto-Wrapped Asparagus Ingredients:AsparagusCream cheeseProsciutto (found with specialty meats in your grocery store) Directions:1. First, blanch your asparagus in boiling water to bring out its color.... Read More »
Grilled bream with mustard and tarragon sauce, asparagus and peas
The firm flesh of bream in Nathan Outlaw's recipe is complemented by the sweet flavour of cream-enriched tartare-style sauce flecked with potatoes, asparagus, lettuce and peas. You can buy two large, whole fish if you want to fillet them yourself, or ask your fishmonger to do this for you.
Instead of burying the flavor of asparagus under a blanket of cream, this delicate soup is subtly enriched with a less-expected ingredient: Greek yogurt. This simple swap is less about lightening things up and more about bringing asparagus's green, vegetal quality to the fore. (Its modest calorie count is a happy coincidence.)