Asparagus salad with ham

The first asparagus spears are already on the vegetable shelf.

At Easter we bring the classic “Asparagus with Ham” in a slightly modified version as a salad made from green asparagus as the first course on the table.

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Potato soup with crayfish tails

Everyone likes potato soup - that's why it is particularly suitable for celebrations of all kinds. At Easter it comes in a fine garment - with lots of herbs, crème fraîche and crayfish tails.

Lamb shoulder with Swiss chard and potatoes

Lamb shoulder is ideal for braising - that means, if you invest half an hour in the morning, you can relax and let the oven do the rest of the work.

And the side dishes?

They cook in the same pot, where they also soak up the wonderful flavors of the lamb.

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If you prefer it a little faster, try a rack of lamb:

Iles flottantes on vanilla cream

What?

Already full?

These fluffy egg whites floating on vanilla cream with caramel sauce and roasted almonds taste very light.

And that's manufacturing too.

Promised!

The text was published for the first time on April 19, 2019.