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