If there is something sooo seasonal is the asparagus.
You know how important it is for me to respect the season… I will never stress enough on how it is crucial for the environment.
You know how horrible I find to see strawberries on stalls in winter….. You know how horrible I find to buy strawberries from Spain (full of pesticides and encouraging the illegal workforce from Morocco, underpaid and exploited). You know how buying local food is important to me.
Strawberries are in May and asparagus start in April, that’s how it’s always been.
Asparagus are one of my favourite not only because I love the taste and what we can do with it (soups, tarts, salad) but also because it announces spring really.
April is when we start to feel a difference in temperature, when we’ve just changed time and start summer time, days are longer, brighter and more fun.
So are asparagus.
Asparagus tartlets, serves 4
For the dough :
-100g of butter at room temperature
-3 eggs
-150g of flour
-50g cornstarch
-1 tsp of baking powder
-1 pinch of salt
For the batter :
-1 egg
-200ml heavy cream
-Salt and pepper
-Parsley
-1 bouquet of organic asparagus
-Vegetable oil for greasing
-Olive oil
Mix the butter and egg yolks till fluffy.
In another bowl, mix the flour, cornstarch and baking powder add your mix to the yolks mix. Work on the dough, if it’s too dry add a bit of water.
Grease your mould with a brush, spread the dough with your fingers, it’s thick and it’s normal.
Put your mould in the oven preheated at 180°C, during 10min.
Meanwhile, make you batter by mixing the cream with the egg, salt and pepper and parsley chopped.
Peel the asparagus half lenghtswise and cook them in olive oil, salt and pepper in a pan till they are soft bu still a bit crunchy.
When the dough is pre cooked, pour on the batter, then asparagus and put them back in the oven for 10 more minutes.
To be served with a beautiful salad.
You can aso check this recipe on our yoututbe channel :)))
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