16/05/2023
YOUNG YOUNG YOUNG - everything is young and seasonal from the spring market: new potatoes, Dutch asparagus, young garlic bulbs with its leaves and spring onion with blossoms.
Classically cook white asparagus, save the cooking water for a later soup. [If you use green asparagus as well, cook them in a separate pot as you can't make use of this water.]
Choose small garlic bulbs as their skin is still soft, slice thinly in discs, we eat them raw for maximum health benefits. Fresh young garlic almost doesn't leave you with a smell, but for reducing the odour, you can panfry the discs in sizzling olive oil from both sides just until contours get slightly brown.
The purple chives' / spring onion flowers are eaten raw, the blossoms are juicy (the larger stalks get too hard).
You can pan-fry the cooked potatoes until they get golden cheeks, but the idea here is to eat all raw and gently cooked.
Pour at last clarified butter poured over the serving. You can use warm olive oil instead to keep the dish plant based.
The asparagus is held together by long garlic leaves with a knot in the center.
This serves 2: 5 thick stalks asparagus in each color or more if they are thinner. Smallest potatoes you can get: krieltjes (NL), La ratte (F), or any new harvest.
