Spring brings us so many delicious vegetables for fantastic dishes. So, here there are a couple of ideas for your lunch or dinner table. It is the season for asparagus, so at lunch time, we cooked a delicious dish: barley soup with asparagus, creamed with Taleggio cheese.

Since, we can't get enough of asparagus, for dinner, we also had this sublime, just baked delight. It's a savory tart made with a crisp pâte brisée at the base. The next layer was made with thin slices of steamed new potatoes, seasoned with rosemary, salt and pepper. We spread a creamy sauce over the potatoes that was made with asparagus. First of all, these latter were sautéed in a pan with extra virgin olive oil, garlic, onion, wine, salt and pepper. Then, the asparagus were finely chopped and mixed with sour cream. The food processor was not necessary. In the end, we garnished the top with pieces of Taleggio cheese, which melted while baking. Does anybody want to try it?🤗