Reasons to be cheerful

1. rhubarb from a friend's garden
2. white asparagus
3. spring sunshine


Note:

My simple way of cooking white asparagus, based on the classic Belgian Asperges a la Flamande recipe:

Saute blanched white asparagus (kept whole) in a generous amount of butter until just a tad softer than al dente. Add a good squeeze of lemon juice and season with sea salt and freshly ground black pepper. Turn off the heat and transfer to a plate. Finally, top with chopped hard-cooked egg and lots of finely chopped fresh parsley. Serve immediately. Nice as a starter, with good crusty bread to mop up the juices. Even nicer with a glass of white wine. Enjoy!


p.s. yummy viewed large