What could be better than asparagus, morels and salmon this time of year?
We’ll make an asparagus soup that is just as good cold as it is hot, a refreshing citrus salad with mint that can be made 2 or 3 days in advance, an amazing entrée of salmon with morels, peas and ramps (if we can get them!) in a lightly buttered broth, finishing with frozen lemon soufflés.
French white Burgundies and Chardonnays made in the French style will complement this dinner perfectly. And it’s all gluten-free!
-photo credit: Gozen Koshida
Fresh Asparagus Soup
Citrus Salad with Lemongrass, Toasted Almonds and Mint
Salmon with Morels, Ramps, and Sweet Peas
Frozen Lemon Soufflés with Lemongrass Sauce, Mango and Grapefruit Garnish
White Burgundy and Chardonnay tasting