The beauty of being cooked for is that completely new combinations of flavors and ingredients often end up on the table, ones you wouldn't have thought of yourself. That was exactly the case this week when Thomas served us this exotic, spicy variation of an asparagus dish: alongside green and white asparagus, he surprised us with a sweet potato-coconut cream whose mild sweetness provided a lovely contrast to the spicy sardines. When everything had been eaten, we licked our fingers for more and are delighted that the asparagus season has only just begun.

For our current recipe of the week, we embarked on a culinary excursion to anabelas Kitchen. Here we meet the Portuguese exile living in Berlin, who prepares two summery salads for us with Portuguese fish specialties. We get to look over her shoulder, listen to her memories of her old homeland and thus learn a thing or two about everyday life in a restaurant ...

It’s asparagus season, and everyone is delighted! We’re no exception, and we even start thinking well in advance about which wine to recommend as our asparagus wine of the year. This year, it’s the Minho Verde Camaleaõ. Once the wine has been settled, the question of the right accompaniment arises: this time we’re serving asparagus with buttered sardines from La Perle des Dieux and a quick Hollandaise sauce. The recipe comes from Thomas Vetter of Sardinen.Bar. I visited him at his shop in Berlin-Schöneberg and cooked the recipe with him.

It's asparagus season again! And what does asparagus taste best with? With mayonnaise or Hollandaise sauce, of course, preferably homemade! We show you in three short videos how quickly and easily this can be done. And as a bonus, we also share a clever tip for using all the egg whites that are left over when making these sauces ... A complete inspiration for a spring-like asparagus menu with a sweet finale. Bon appétit!