Thank you Deborah for this lovely asparagus tart. My friend gifted me a bunch of asparagus from her garden, and I was at an event yesterday where I needed to take a dish of something to share. I made this and it went down a treat. X
Love this! I’m Harrison, an ex fine dining industry line cook. My stack "The Secret Ingredient" adapts hit restaurant recipes (mostly NYC and L.A.) for easy home cooking.
Oh my gosh - I’m such a lightweight! I only started eating butter 13 years ago (yes, I remember because I met my (now) husband, who is Irish, and he always used it no matter the price). I grew up in Newfoundland, Canada and we had very little fresh anything as the gowing season was only 3 months and because Newfoundland is an island, most food has to be shipped in. Butter was never on our table, only yellow coloured salty spread, which I couldn’t abide. Now I live in Spain where butter is inexpensive, green asparagus is about 8 euros a kilo at the moment, bread is fresh every day, living my best foodie life!
My friends tell me I don’t suffer from fomo, however I do have foroob! I love butter and always have a selection of salted, unsalted and cultured in my fridge. Love the asparagus dish too! 🥰
The asparagus here is still €9-10 per kilo.... There's quite a lot of wild asparagus around for those with the inclination to pick it....I found it very bitter the last time someone shared their spoils. Jambon beurre is my favourite sandwich when I'm in France..... delicious 😋
In Australia asparagus in spring arrives in the shops selling for about $4.50 but if you wait a few weeks it’s down to $2.50 or even $4 for 2 bunches. We also grow our own but our 2 adult children sneak out to the asparagus bed and eat it raw so we end up buying it. When it’s freshly picked like that it is deliciously sweet. Now in autumn the big supermarkets sell Mexican asparagus for $4. Seems wrong in so many ways.
Me! I am eating ALL the butter! In slices is the only civilised way to eat it! When one suffers the ignominy of only eating gluten free "bread", only toast with a respectable amount of butter makes it remotely palatable!😁
You deserve it! I love that Danish word tansmør, or tooth butter - butter so thick you can see your teeth marks in it when you bite into your bread. Correct proportions.
I like to butter toast twice. Immediately, when it's just out from under the grill and is scorching hot, and again at the table when it's cooled enough so very cold butter will sit pleasingly on the surface.
I love the idea of secret butter parties happening that we are not invited to because we're not French :-) But I do know how the French are eating that much butter.
It's in their bechamel sauce and their gratins, which are ubiquitous in home cooking. There are breakfast tartines with a thick layer of butter being eaten at an hour when you are probably not in French homes. They eat butter with ham, and ham in all of its permutations (blanc, cru, Bayonne, and so many more) is a frequent item for a light dinner at home, en famille. My husband and his parents eat pretty much equal weight of butter and ham in each bite. And my husband eat AT LEAST 20 grams of butter per day on bread, usually as the last part of his meal before fruit or yogurt - that amount alone over 365 days is already more than 7 kilos.
Yes, it is very interesting how keen they are and yet how private with the butter consumption. As you see from the photograph, I am in accord with your wise husband about butter to ham ratios in a sandwich. And I just had a thought I forgot to put into the piece - one of the reasons there usually isn't butter on the dinner table is that unbuttered bread is better for soaking up the last of the sauce.
Thank you Deborah for this lovely asparagus tart. My friend gifted me a bunch of asparagus from her garden, and I was at an event yesterday where I needed to take a dish of something to share. I made this and it went down a treat. X
Don't get me started on the price of asparagus. Here in the Mayenne, I'm still reeling from the price of cauliflowers at over 6€!
Cauliflowers deserve a post of their own.
Love this! I’m Harrison, an ex fine dining industry line cook. My stack "The Secret Ingredient" adapts hit restaurant recipes (mostly NYC and L.A.) for easy home cooking.
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Oh my gosh - I’m such a lightweight! I only started eating butter 13 years ago (yes, I remember because I met my (now) husband, who is Irish, and he always used it no matter the price). I grew up in Newfoundland, Canada and we had very little fresh anything as the gowing season was only 3 months and because Newfoundland is an island, most food has to be shipped in. Butter was never on our table, only yellow coloured salty spread, which I couldn’t abide. Now I live in Spain where butter is inexpensive, green asparagus is about 8 euros a kilo at the moment, bread is fresh every day, living my best foodie life!
My friends tell me I don’t suffer from fomo, however I do have foroob! I love butter and always have a selection of salted, unsalted and cultured in my fridge. Love the asparagus dish too! 🥰
The asparagus here is still €9-10 per kilo.... There's quite a lot of wild asparagus around for those with the inclination to pick it....I found it very bitter the last time someone shared their spoils. Jambon beurre is my favourite sandwich when I'm in France..... delicious 😋
We have lots of wild asparagus here too, along the edges of the vines. I haven't picked any this year though. Maybe should rectify that.
In Australia asparagus in spring arrives in the shops selling for about $4.50 but if you wait a few weeks it’s down to $2.50 or even $4 for 2 bunches. We also grow our own but our 2 adult children sneak out to the asparagus bed and eat it raw so we end up buying it. When it’s freshly picked like that it is deliciously sweet. Now in autumn the big supermarkets sell Mexican asparagus for $4. Seems wrong in so many ways.
That is so cheap, Mary! I never eat it out of season, but I eat it like I'm sponsored for these few precious weeks.
Me! I am eating ALL the butter! In slices is the only civilised way to eat it! When one suffers the ignominy of only eating gluten free "bread", only toast with a respectable amount of butter makes it remotely palatable!😁
You deserve it! I love that Danish word tansmør, or tooth butter - butter so thick you can see your teeth marks in it when you bite into your bread. Correct proportions.
🤣🤣🤣 it has to be on cold toast for that! "Yes thank you, I do like toast with my butter"! The photo of jamon made me weep with envy 🥲
I like to butter toast twice. Immediately, when it's just out from under the grill and is scorching hot, and again at the table when it's cooled enough so very cold butter will sit pleasingly on the surface.
Wow! I am an amateur compared to you!🤣
I love the idea of secret butter parties happening that we are not invited to because we're not French :-) But I do know how the French are eating that much butter.
It's in their bechamel sauce and their gratins, which are ubiquitous in home cooking. There are breakfast tartines with a thick layer of butter being eaten at an hour when you are probably not in French homes. They eat butter with ham, and ham in all of its permutations (blanc, cru, Bayonne, and so many more) is a frequent item for a light dinner at home, en famille. My husband and his parents eat pretty much equal weight of butter and ham in each bite. And my husband eat AT LEAST 20 grams of butter per day on bread, usually as the last part of his meal before fruit or yogurt - that amount alone over 365 days is already more than 7 kilos.
Yes, it is very interesting how keen they are and yet how private with the butter consumption. As you see from the photograph, I am in accord with your wise husband about butter to ham ratios in a sandwich. And I just had a thought I forgot to put into the piece - one of the reasons there usually isn't butter on the dinner table is that unbuttered bread is better for soaking up the last of the sauce.
We grow asparagus so that tart is on the list! I adore jambon beurre but struggle to find one at Gare de l'Est when I need one!
How lovely to have your own asparagus! And jambon-beurre is truly the finest of sandwiches, isn't it? (Don't tell egg and cress I said that.)