Lettuce, ham, eggs, bacon, and vinaigrette with fig vinegar.
Cucumbers, par-boil and blanch. Sauté in bacon fat.
Cubed potatoes, par-boiled. Pressure-cook asparagus stems, purée and cook with butter and cream. Finish the potatoes in the asparagus purée. Basically, I didn't want to waste the stems.
Chicken, braised in stock and wine (pressure cooker 30 min). Sauce with the braising liquid, reduced 1/2 hour then flour and cream. White pepper. I kind of mangled the chicken, so tried to cover the mutilation w/ asparagus.
