The east coast of the United States enjoys a lovely spring.
For once Paris is not one month ahead in terms of weather. Magnolias,
forsythias, wisterias, and all the fruit trees are flowering for more than the
three days generally allowed in our region. It is cause for celebration. So
little else is: simultaneously, an Icelandic volcanic eruption has wide ranging
consequences for millions of people varying from simple travel inconvenience to
subsistence threatening issues. And as usual, my way of breaking the gloom
takes the form of a dish suggestion, using the vegetables available in my
garden: asparagus and chives. The inspiration comes from Paris, where I have
been feeding on emulsion, and where the play on cooked and raw, when asparagus
is concerned, has gone mainstream. Peas, lobster and asparagus are
complementing flavor and create a lovely light lunch for 2 or starter for 4.
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