Comments

Asparagus Wrapped in Phyllo; asparagus season — 5 Comments

  1. I am envious! Asparagus is one of our favourites. Fortunately it is grown here because the season is over by the time we get to France. That is going to change very shortly and next year I will see if the two plants in our orchard produce anything worthwhile if given a bit of attention.

    There is so much you can do with venison and a casserole or braise freezes very well once cooked. At certain times of the year we can buy it from the butcher I use here ( we are going to miss their meat!). I recently cooked a springbok leg I had in the deepfreeze – it was delicious. A couple of years ago we were given a chevreuil leg in France and it was just as good.

  2. I don’t know what happened to our asparagus season. One week about a month ago they were all over the local grocer nice and cheap. I had them every day. I had roasted asparagus. I had asparagus in soup. I had an asparagus fritata. Haven’t seen a spear since.

  3. kate – no asparagus season in Marrakesh? I don’t remember seeing any recipes for it in my cook books….

    Gill, i think this was chevreuil. We have friends who raise deer and that is where we get most of our venison. This was wild. Well, there’s really are as well 😉 It has been the best asparagus season we’ve had here… and still going strong.

    wonky73, we’ve had that happen – so disappointing when it does. Last year I think it was only 2 weeks.

  4. Pingback:Asparagus wrapped in phyllo dough: Secret Recipe Club | bakingfanatic