Recipe

You have to admit it, green beans are just a really boring vegetable. Not interesting at all. Too soft quite quickly. Overcooked really. Really boring. Unless, of course, you do something extraordinary with them and they become the center of your feast. The French often serve them with some butter and some crushed garlic. I do this all the time as well. This is a variation on that theme, but next level.

Orange with fennel and red onion. Not very obvious, until you taste it. Then you understand completely. Perfect combination, brings out the best in each other without one ingredient dominating. Delicious.

I don’t know what you’re thinking when you read this, but I immediately thought: ai ai ai, this is probably one of the best soups ever. And that’s exactly what it is. Hands down. In the restaurant I never make enough of this soup. Guests all want a second serving. If it is up to them of course. It is so surprising. So delicious. The next day you still think about that soup. You start talking about it. You want to make it yourself. That kind of soup.

Using the so called white gold for a salad. Yes, I also had to cross a threshold. But, I’m making this salad from ‘broken’ asparagus. And unfortunately, or in this case fortunately, that sometimes happens. So in this case, we turn the negative into something great. This salad brings out everything in an asparagus that makes it so delicious.