Saturday, April 12, 2008

Asparagus & Boudin

This is the reason I love spring. Asparagus. But they are only available for a short period of time so whenever they are in season, we make the most of it. They are so simple to prepare. Just peel with a vegetable peeler till pencil thin to remove the thick layer. Then boil them in a pot of salted water till soft (about 15-20 mins). Don't overcook them else they get mushy. Drain & serve with home made mustard vinaigrette.

Boudin Noir. Blood sausages. Remember the charcuterie session that we had earlier. Well this came out of that. We made boudin (somehow it sounds better than blood sausage). Home made boudin cannot compare to store bought ones which is why we never buy any. Soft, tender with a tinge of fleur de oranger. Served with fried apples & potatoes.


Gerard Lim said...

This blood sausage thingy is making me long for the days in Singapore before pig blood was banned. Ever tried the French version with pickled veg and tofu soup? ;-)

petite fleur said...

Oh really....since when was pig blood banned in Singapore ? I didn't know that.

Haha it wouldn't work. There's too much aromatics / herbs in there. Personally I like it (the chinese version) in porridge. I wonder if it's still available in HK.