We invited very good friends for dinner last night. They were in Paris only a few days and both love cooking. I went to the market in the morning and saw asparagus. The first of the season (from the Gard, in Southern France - though my favorite are from Saumur). As a starter, I made individual feuillettes with a creamy sauce using the water were the asparagus had been cooked. I spinkled Sumak on top, this acid spice a friend brought me from Turkey last month. We had them with a Pouilly Fume. I served lamb in garlic sauce as a main course, with a green beans garnish, a cheese platt er, and Chocolate Fondant for dessert. All recipes are available at A World in a PAN
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