Recipe

From my open kitchen in the restaurant I am in contact with all the guests. I once made this dish as a starter. Bit exciting, broad beans may not be an easy vegetable. That’s what I thought. But the guests were blown away? How do you get this so delicious? Is it really just this and that? Can’t be true, right? Well it is. Try it yourself.

My mother and my former mother-in-law could make the most delicious asparagus soup, in my opinion. And for years I have been trying to make that delicious soup. Without luck. It just didn’t have what it should have. Until now. All of a sudden. Totally unexpected. Carelessly almost. This soup does not resemble that of the mothers(-in-law), but it is incredibly tasty anyway. Better? Yes, even better maybe. Party time.

Asparagus. When they are in season I can’t get enough of them. Joris is born and raised in the asparagus region of the Netherlands. We always get them from Annie in Olland. It was time to prepare them with a hint of Middle East. And that’s exactly what we did. Joris didn’t stop raving about it, he liked it so much. Mission accomplished.

I love pearl couscous. The structure of it, the little balls in your mouth, just hard enough, but also just soft enough. They take in the taste of what’s around them nicely. Delicious with this spinach and semi-dried tomatoes. Also delicious at room temperature the next day as a salad.