There’s something special about seasonal food.
There’s a sense of anticipation knowing it should arrive soon; excitement as it finally graces the table and ultimately satisfaction after the first bite.
So did I feel last night when I tasted the first artichoke leaf with the base dipped in vinaigrette.
I rarely prepare a starter for our daily meals, but this time was a simple and delicious exception.
And for a second, I remembered the appeal that it was to eat artichoke as a child. An attraction mainly due to the process of peeling each leaf, dipping them in the dressing, discarding the choke to finally reach the heart…
So no spooky food in sight last night for us, but a main colour scheme -green. After starting with artichoke, we continued with asparagus, featured in the main.
I loose count of the number of times I have eaten asparagus since the beginning of the season.
With pasta, baked on pizza, on bruschetta or in savory clafoutis, asparagus always satisfies my taste buds.
So it feels just right to showcase it here after all.
I’ve made this clafoutis a while back, when I found purple asparagus. The dish is straightforward and makes a good starter, served with a green leaf salad.
(Serves 2 as a starter)
1 bunch asparagus (6 medium size), rinsed and cut into 3cm / 1 inch pieces
90gr crème fraîche (4 tbsp)
Salt and pepper
30gr (1/4 cup) grated cheese (gruyère or parmesan)
Preheat oven to 200°C (390°F). Grease well the bottom and sides of a shallow dish (16x23cm). In a bowl whip together cream, eggs, salt and pepper. Add cheese and stir. Pour the batter in the dish and place asparagus. Bake for 25-30 minutes until the top is golden. Serve with a green leaf salad.