Before leaving, we had dear friends to dinner for one last meal "around my French table" (with apologies to Dorie Greenspan, author of a wonderful book with the same title; well, not apologies because she is going to get a big plug in this post).
It's spring, so we started with white asparagus, which happens to be one of our friends' favorite food and was beautiful at the market. I used Jacques Pépin's simple way of cooking them (steaming in a covered wide skillet) and his classic mustard sauce.
|Asparagus with mustard sauce|
|Roast pork with mangoes and lychees, with cardamom pilaf|