At the beginning of the asparagus season, we have selected a very special asparagus recipe for you. The lively orange flavors of the Maltaise sauce harmonize wonderfully with the subtle and delicate taste of the green asparagus. Simple but perfect!
The nice thing about being cooked is that completely new combinations of flavors and ingredients are often put on the table that you would not have thought of before. That was exactly the case when Thomas served us the exotic-spicy variation of an asparagus meal this week: he surprised us with green and white asparagus with a sweet potato-coconut cream, the mild sweetness of which formed a nice contrast to the savory sardinettes. When everything was eaten, we licked our fingers for more and are happy that the asparagus season has only just begun.
For our current recipe of the week, we went on a culinary excursion to anabela's kitchen. Here we meet the Portuguese exile living in Berlin, who is preparing two summery salads with Portuguese fish specialties for us. We can look over her shoulder, listen to her memories of her old homeland and learn a lot about everyday restaurant life...
It's asparagus time and everyone is happy! We are no exception and even think a long time in advance which wine we should recommend as this year's asparagus wine. This year it is the Minho Verde Camaleaõ. After the wine question, the question of the appropriate accompaniment must be discussed: this time we have asparagus with buttered sardines from La Perle des Dieux and a quick Hollandaise sauce. The recipe comes from Thomas Vetter from the Sardinen.Bar. I visited him in his shop in Berlin Schöneberg and cooked the recipe with him.
It 's asparagus time again! And how does asparagus taste best? With mayonnaise or hollandaise sauce, preferably homemade, of course! In three short videos, we show you how quick and easy it is. On top of that, there's a clever tip for processing the large amount of protein that accumulates during the production of these sauces... An all-round inspiration for a spring-like asparagus menu with a sweet finale. Bon Appetit!
