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.