Last day of Pentecost long weekend here.
Asparagus with Speck and eggs.
Mince is removed from casing of lamb merguez.
Puréed chickpeas with some crème fraîche.
Millet salad with merguez. Leftover chickpea purée now has beetroot added to it.
Cream (stabilised with gelatin) and SV rhubarb. Garnished with softened asparagus tips. The rest of the asparagus was warmed together with the cream. This thing contains no sugar, btw.
I don't have a sweet tooth...
But an ultra rich and creamy one.
