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This golden Saffron Asparagus Risotto is delicate and aromatic, filled with al dente green asparagus, tender sweet peas and a touch of parmesan. I wouldn’t dare to call this dish “risotto alla milanese” since it contains some asparagus and peas but truth be told, it’s quite similar. Also, the original risotto alla milanese is usually made with beef broth and is the only risotto generally not served as a “primo”, first course, but as a sidedish. Usually serve with ossobuco, this risotto is the king of the North (…of Italy, not Westeros…). For this particular recipe, I consider it a “main meal” but it could also be served as a Primo or side dish. You can also make this dish vegetarian by substituting the chicken broth for vegetable broth and forget the parmesan. So…let’s talk saffron shall we? Saffron rules! Saffron is the most precious, Gollum style, (my god… I’m…

A Salmon & grilled Asparagus with Romesco Sauce on a bed of quinoa topped with a nutty Romesco Sauce is a great way to bring a healthy Mediterranean sun to your plate. Salmon & grilled Asparagus with Romesco Sauce is the perfect set of Spanish flavours. This gorgeous orange sauce is a rich, nutty and ultra-healthy one. Suitable for the BBQ this recipe is inspired by charred veggies with Romesco, which is popular in Catalunya. The Romesco sauce can be found in jars in European markets if not, here is my recipe! Catalan Romesco Sauce The idea here was to showcase the Romesco sauce and grilled asparagus altogether. It could have been a piece of grilled chicken fillet, omelette on top or nothing at all and it would have been as delicious. Romesco is a typical Catalan sauce consisting of roasted tomatoes, pepper pulp, paprika and roasted nuts (almonds and hazelnuts)…

Asparagus, peas and bacon paella isn’t quite a classic paella. Although originally, paellas were a rice with all the ingredients from under the nose of those making it on the rice fields would use; like mini eels, snails, rabbit, etc. So I do exactly the same, I add a few leftovers of bacon bits to finish and also a 3 days old bunch of asparagus, and finish it up with my rest of frozen peas. I mean, yes… it is a leftover meal, but it still all works together in the end, I don’t just throw all my fridge leftovers for the sake of finishing the food. Paellas are a great way to use your leftovers, also it’s a fairly easy and tasty meal. The secret of a good paella lays in the broth you add to it, which usually contains a little wine. The paellas, as opposed to risotto, should not move during…

Those mini crunchy asparagus quiches are a bite into spring! The beauty of this meal is: it’s polyvalence, whether you eat your quiche warm, or cold… or change the vegetable in it… if you feel like mushrooms or ham etc. Go ahead make those with whatever you feel like. A mini Quiche Lorraine maybe? the original one with smoked pork belly bits, which is slightly less healthy… but Oh! so delicious! If your metabolism allows you, go ahead and make some nice mini lard and cheese ones. I’ve chose my favorite spring vegetable; the green asparagus, also a bit of leeks and gruyère to make it extra tasty! You can prepare them in advance and serve them as tapas on a warm spring afternoon or pack them up for a picnic. I mean, those mini quiches are so useful.They are as delicious warm or cold. For this dish, I’ve used the filo (phyllo)…

Asparagus are the spring vegetable by excellence, although with globalization it became an all year long available veggie. A favorite of many, like myself, this long green vegetable is simply irresistible. This soup is an onctuous one, as long as you don’t add too much broth, or water to it. There is absolutely not thickeners; no potatoes, no eggs, no starch, it’s simply plenty of asparagus. I’ve used a chicken broth with it, but it could simply be water or vegetable broth and it would be still as delicious.  I like to play with texture when I create a dish, so for this one I had a touch of slightly cooked and crunchy cured ham to accompany. I’ve used it timidly and it’s totally optional of course, but the slightly cooked cured ham with this soup is adding a whole new texture and welcomes salthy bite to the smooth green soup. A green soup…

Everyone love a good Caprese salad (tomatoes, fresh basil, mozzarella with olive oil), so why not change it a bit and make it a pasta salad, and since it’s spring why not add a few green asparagus to celebrate that! This is such a simple idea, and takes no time to make. It’s a “feeling lazy today” kind of meal… Just need to cook the pasta of your choice (healthier versions too like quinoa pasta or kamut) a bunch of cherry tomatoes and those precious and fresh mozzarella balls, or the big balls of mozzarella do too, cut into small cubes. Although simple it’s so good and fresh. You’ll see you might end up doing it every other week this summer. This is a dish with delicate flavours, which means… we can taste that great extra-virgin olive oil we always keep for big occasions. By the way, olive oil doesn’t…

It’s season again, for those premature spring veggies! Those are one of a kind, I knew they existed but never had the opportunity to try them out, “well done” until I’ve met my in-laws. I’ve encountered my first white asparagus at my husband’s mom place, I remembered eating them once before but they were though and not tender at all. The mom although… she nailed it, I was baptised all over again, a new beginning for me, those delicate white asparagus were suddenly on my top 10 favorite veggies list. She made them simply with cooked ham, and little butter and it was fantastic! In Germany they have what they call the “Spargelzeit”, a period from april to early june I think… They have all those stands selling those white jewels on the streets, a bit like apple time back in North America. Also, I got the first seat while doing a bike tour through…

Who is tired of the same old pizza topping? It seems like no more innovation is done with them, so here is one. Since it’s spring… let’s do something with a seasonal vegetable; the asparagus.  Who doesn’t love asparagus? They are to me the pinnacle of veggies. Mother nature engineered those delicate long tasty shoots to perfection. Strangely, white asparagus, which is asparagus pick up before they reach out from the soil (no photosynthesis), motto is, “the thicker, the better” while for the green asparagus, it’s the opposite; “the thinner, the better”.  This spring veggie comes from so far back, it was pictured as an offering back in to 3000 BC by the Egyptians. Germans like their asparagus white, the French grow purple ones and for the rest of the world it’s the usual green shoots. Asparagus is a well known diuretic and is one of those studied mysterious vegetable for its … peculiar aroma when passing…

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