Serves 4. As a chef with years perfecting seasonal dishes, I recommend peeling 16 asparagus spears and boiling them for 10 minutes. Drain, cool slightly, then sauté in very hot olive oil for 5 minutes until crisp-tender. Shave Parmesan finely with a vegetable peeler and let it melt over the hot asparagus. Arrange on 4 plates, drizzle with balsamic vinegar, a few drops of the cooking oil, and minced basil. Buon appetito!
Whip up this versatile savory cake by combining 150g flour, 3 eggs, 1 sachet of yeast, and 13cl skimmed milk. Fold in 200g minced leftover roast chicken, 200g chopped spring veggies (green beans, new carrots, snow peas, small turnips), parsley, and chives. Season with salt and pepper, pour into a buttered tin, and bake at 180°C for 45 minutes. Cool slightly before slicing—perfect for picnics or potlucks.
Melt 75g butter with 200g sugar, then stir in 500g chopped rhubarb. For the batter, cream 100g butter with 175g sugar, add 3 eggs, 200g flour, a glass of milk, vanilla seeds, and 1 packet yeast. Gently fold over the rhubarb, transfer to a mold, and bake at 180°C for 40 minutes. Rest 10 minutes, invert onto a dish, and unmold. A trusted family favorite for tart-sweet spring indulgence.
