To make this spring recipe for 4 people, first peel 16 asparagus and cook them in boiling water for 10 minutes. Let them cool before browning them in very hot olive oil for about 5 minutes. Using a vegetable peeler, make fine shavings of parmesan and place them on the hot asparagus so that they melt. Arrange the asparagus with the parmesan on 4 plates, add a little balsamic vinegar, a few drops of cooking oil and minced basil:it's ready!
Make a savory cake batter by mixing 150 g of flour, 3 eggs, 1 sachet of yeast and 13 cl of skimmed milk. Then add 200 g of leftover minced roast chicken, 200 g of spring vegetables (green beans, new carrots, snow peas, small turnips) previously cut into pieces, a little parsley and chives. Season with salt and pepper and pour everything into a buttered cake tin. Bake for around 45 minutes at 180°C, then wait until the cake is lukewarm before cutting it.
Start by melting 75 g of butter and 200 g of sugar, then add 500 g of rhubarb cut into pieces to this mixture. In a bowl, prepare the cake batter by first creaming 100 g of butter before adding 175 g of sugar, 3 eggs, 200 g of flour, glass of milk, the seeds of a vanilla pod and 1 packet of yeast. Then pour the batter over the rhubarb pieces, mix gently and place everything in a mold. Bake for 40 minutes at 180. When it comes out of the oven, let the cake rest for about ten minutes, then invert the mold on a dish and let the cake unmold on its own.
