Fast and Easy - Summer Dishes

    In the summer, we crave light, simple meals that are quick to prepare.  This spaghetti with grilled asparagus and lime is a deliciously refreshing combination.  

    Spaghetti with grilled asparagus and lime

    Serves 4

    Ingredients:

    4 cups asparagus 
    12 oz. spaghetti 
    ½ cup of heavy cream 
    olive oil 
    Juice of 1-2 limes 
    ½ teaspoons sugar 
    salt 
    pepper 
    pine nuts 
    parmesan cheese

    Preparation:

    1. Wash and cut asparagus into bite-sized pieces.

    2. In a pot, cook spaghetti according to package instructions. 

    3. Season asparagus with salt and pepper.  In a large nonstick pan, add olive oil and asparagus and cook 10 minutes over medium heat. 

    4. Add cream to pan and boil briefly until the cream thickens. Squeeze lime juice to taste.  

    5. Toast the pine nuts in a separate pan until lightly browned. 

    6. Drain pasta, place in pan with asparagus and cream. Place on large serving platter, sprinkle with pine nuts and parmesan.

    Crêpes with Ricotta and Berry Filling

    This wonderfully light dessert combines blueberries, strawberries and raspberries with fresh ricotta and a wafer-thin crêpe. 

    Serves 4

    Ingredients:

    For crêpe batter: 

    60 g flour  

    2 eggs  

    3 tablespoons sugar  

    Pinch of salt  

    1/4 liter milk 

    For filling: 

    500 g mixed berries (Raisins, Blueberries, Strawberries, Raspberries)  

    1 orange  

    3 cl orange Liqueur  

    1 lime  

    250 g ricotta  

    2 pck. bourbon vanilla sugar  

    150 ml whipped cream  

    40 g butter

    Preparation:

    1. Mix flour, 1 egg, 1 egg yolk, 1 teaspoon sugar and salt together. Gradually add the milk, so that no lumps form. Let the dough rest for 30 minutes.  

    2. Wash and prep the berries.

    3. Squeeze out the orange juice, mix with orange liqueur and 1 tbsp sugar. Pour mixture over the berries.  

    4. Squeeze lime juice and mix with ricotta, vanilla sugar and sugar. Beat the cream until stiff and fold in. 

    5. After resting, beat the leftover egg whites into egg mixture and fold under the crêpe batter. 

    6. Heat the butter in the Fissler crêpe pan and cook the crepes.

    7. Assemble the crepes by adding 1/4 of the ricotta mixture on each crepe and arrange with the berries.

    Image asparagus: © dulezidar / istock