Spring is coming but it doesn't just bring us flowers. New vegetables are also growing in the garden and the table becomes more colorful and tasty. How much inspiration can we draw from nature that wakes up from the long hibernation of winter! Not only with delicious recipes but with new ideas to decorate the table and make it different, attractive.
I have a great passion: the "Vecchia Lodi" ceramic, with its trompe l'oeil vegetables hand painted with ancient skill. Combined with saplings made with radishes and Brussels sprouts, leaf-shaped dishes and fresh vegetables, to finish.
To make the trees I used florist's balls coated with kitchen film and skewering the vegetables one by one with toothpicks. For the trunk I used a cinnamon stick, which moreover is pleasantly fragrant.
The optical effect is fun and served to give even more prominence to the ceramic in question.
To stay on the theme I chose an asparagus recipe, found in Alain Ducasse's book "Nature". Ready in minutes, low in calories, simple and tasty!
Ingredients for 4 people
I coat and wash the asparagus and set aside 4 tips. I cook for 5 minutes, depending on the thickness. Once the asparagus are cooked al dente, you must immediately dip them in a bowl with water and ice. Thermal shock will ensure that asparagus does not lose their beautiful bright green color. I leave to drain on a plate covered with a folded tea towel.
I make the eggs firm for 10 minutes in the same water as the asparagus. I let it cool and I move away.
Cut the asparagus tips into very thin slices and set aside.
Then I prepare the sauce by mixing the yogurt, mustard, vinegar and fresh herbs.
The dish must then be prepared by mixing the cooked asparagus with the raw ones, the chopped hard-boiled eggs, a generous spoonful of sauce and finally a generous handful of freshly ground black pepper.
Light and low in calories, waiting for dessert!