The White Gold Season started. It is Asparagus time!
The prices this year are steep and I've been told that they will increase by next year even more. But I hope by end of May that the harvest is plenty and the prices go down.
On my one day trip I bought a wonderful loaf of bread at a local rural bakery. It is a cubed bread and great for any kind of toast or fried bread.
I made wild garlic pesto last week and had enough left for a new recipe. The Black Forest Ham was from one of the four butcher shops I visited on my day trip too.
It became a crispy topping and the grease was used to fry the bread slices. No waste of a good bacon grease.
The asparagus was peeled and went in the steamer basket of my Thermomix. Steaming the stalks is much better than cooking them in water.
Cook 500 g asparagus and keep it warm.
Fry off the 4 slices Black Forest Ham until crispy, drain on kitchen paper.
Bake two sliced bread on the grease, add a little oil if needed.
Spread the wild garlic pesto on the bread
Place the asparagus on top, break up the ham and add a little more pesto.
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