All the gourmet secrets of a successful springtime aperitif
For a aperitif spring, make the most of seasonal products like asparagus. Cook individual flans, easier to serve, or make tempura with a sweet and sour sauce. You pay attention to your line? Prepare carrot sticks, asparagus, radish and diced beetroot with reduced mayonnaise.
The melons are also back on the stalls. Make skewers alternating cubes of fruit and ham from Parma, or serve cold soup.
It's still a little cool? Mix a velvety bean and pea soup or spinach to warm your guests. And to continue, offer a warm clafoutis with tomatoes and mozzarella or parmesan cheese, cheese of the season. Cut into small squares and prick with toothpicks to facilitate tasting.
Place with aromatic herbs
In the spring, the aromatic herbs invade the gardens again for our greatest pleasure. Enjoy mint but also chives, thyme, rosemary, dill, basil, lavender. To accompany this aperitif in season, make a mojito. And for children, prefer a smoothie with rhubarb or strawberry.
Then serve basil palms or rosemary sticks. And enjoy them with a salmon tartare, topped with a goat's whipped cream and a sprig of dill. Or make up a cucumber-melon-mint salad or a verrine yoghurt, cucumber, radish.
If you're looking for a little freshness, think about cheese white, bush, mozzarella and others cheese of the season. They will be wonderfully cold with vegetables or in sauce. Or hot au gratin version to decorate a pizza for example.
What to do in the case of aperitif-dinner
Your friends plan to stay for the evening ... Quickly prepare a chocolate and strawberry fondue. Otherwise, a soup or sorbet with this red fruit will also delight your guests.
Also think of a crème brûlée with lavender or thyme to surprise your guests. Unless they prefer rhubarb declined into a homemade sorbet or a meringue pie? If not, serve them a thin tart of melon roasted with honey. A delight ! And to close this aperitif spring in beauty, so propose verbena, also seasonal.
