As the asparagus is not cooked for very long, each spear must be trimmed thoroughly of its woody end – there should be no trace of stringiness, and the total weight of the tender spears should not exceed 200 g.
This salad looks like a Bonnard painting – all hot pink and sharp green and sunny yellow – and tastes great! Variations are endless: pine nuts, grapefruit, crumbled fetta, potato crisps, to name a few. Proportions are never fixed in a salad like this. It is more important to relax and enjoy its assembly.
This very simple, fresh dish is ideal as a first course.
This cheesy bread and butter pudding is one of the best brunch dishes I have come across. It has to be prepared the night before, which makes for a flying start the next day.
Use curly endive, radicchio and other salad leaves that have a bit of bite.