Although the weather is feeling more and more like summer, the calendar and the markets still have a little spring left in them, so I need to share this recipe before the thin and tender asparagus spears are replaced by the thick and hearty spears that are more suitable for the grill.
The recipe may seem daunting with several steps, but they all can be done in advance. The crêpes (I will do a tutorial on these thin pancakes in the future) can be made and kept in the refrigerator or frozen. The sauce can be made two days ahead, and the rolled crepes can be made up to one day in advance. Once made, all you have to do is slice and serve with the sauce just before your guests arrive. They are a perfect little amuse bouche when cut into 32 pieces, but when cut into 16 rolls and served with a sample salad, they also make for a nice lunch or light dinner.
*Note- If you are a regular reader, you may have noticed that I was a little MIA last week (and part of this week). I really had good intentions of blogging with recipes to share, but with summer schedules, vacations, and personal matters (a.k.a, my house and yard need some organizational and cleaning attention ☺) I didn't find the time. So having said that, my posts will be a bit more sporadic and less frequent until I get a regular groove back. In the meantime, I will be featuring some round-ups of sweet and savory summer favorites from the archives. Happy cooking!
Prosciutto and Asparagus Crepes
Homemade Toulose Sausage
Flageolets with Garlic Confit and Thyme
Bibb Lettuce with House Vinaigrette
Rhubarb Dream and Whipped Cream
With a bounty of rhubarb in my garden, a dessert featuring that ruby stalk was in order. This was a recipe that was passed down to me from my mother-in-law many years ago and it is always a hit. I only made a few changes to her recipe, like a bit more confectioners' sugar and a pinch of salt in the crust. I add vanilla extract to the filling and I am a little more generous with the rhubarb. It is quite simple to prepare, which is always a bonus on a Sunday for me.
The crust is reminiscent of a tender shortbread and the filling, once baked, forms a meringue-like top with a rhubarb custard underneath. Serve with a dollop of lightly sweetened whipped cream (optional but good). This is a recipe that you will want for yourself and to pass on to others as well.