Don't call it a comeback: The culinary challenge lives on.

Bonus points to all who document their dishes as a recipe in the gallery.

Matt_67991

It will still pretty much be Winter here, but I'm looking forward to seeing some dishes.

Matt__34377

Yeh there's still an abundance of snow up here in Ontario. I think it was around-21C this morning.

though I do LOVE the challenge and am very happy to see it revived. Some friends and I were going to do a dinner themed around this exact idea.

prince_of_porcelain

What the hell @Brendan? Spring? I still have a foot of snow in the yard and the start of the farmer's market is 10 weeks away. That said....I'm glad to see the reappearance of the challenge. Well done!

It'll make you feel all warm and fuzzy inside. We actually got 6 inches here in DC monday but it should be gone and sunny this weekend!

Sorry for

those of you who still have to onion up when leaving the house, but on March 20

spring starts officially in the northern hemisphere. Actually we are waiting here

for April 20. the day the beer garden season starts in Bavaria.

prince_of_porcelain

It snowed last night.

Matthew_Snyder_68770

Um...... it was 90° this past weekend. Actually thought about taking the cover off the pool.

Matt_67991

@Manfred It may be Spring, but it won't be until well after the Vernal equinox that we'll get good spring produce in Quebec.

I don't think i've ever been to Quebec when it has been warm.

Here's a glimpse into how I typically will brainstorm or map out a dish. I keep a notebook where I usually start by just listing ingredients then I will draw a sketch of rough plating and then list how i will cook each ingredient. It gets refined over time but it's a great way to start and I have a really nice book full of ideas that I can turn to for inspiration.

I too make

notes ahead of preparation and cooking makes the organization much easier but lots of variables along the

creative work flows into the final notes, provide I decide it’s worthwhile to

document. I will give it a try since the asparagus season’s just started as I

have seen today on a stroll over the farmers market.

Anyone

joining in?

Pepijn_31744

If I have time to get some white asparagus I'll definitely join in. I've been craving these ever since the (ridiculously short) season ended previously. Last year I used them for everything from soup to bitterballen (fried breaded balls of asparagus ragout). Can't stress enough how much I love that vegetable.

http://dont-travel.blogspot.de/2012/04/asparagus-madness-in-germany.html

Yea.., white

asparagus IS king of the season. I really like it too and likewise missed out

on “Spargelzeit” by last year; renowned asparagus town Schrobenhausen is just

around the corner so i will buy this year directly from the farmers.

@Manfred I miss that... Herbsfest as well

Not to mention kurbis....

anthony_34093

@brendan lee Let me know if you need help eating that...Also from the DC area!

@adig very nice! Where are you located?

Also, I've extended the challenge to the 30th since everyone seems to still be in the snow!

OK, so here

is my entry. River Char on Asparagus with aerated Sauce Hollandaise and presorted

Spring Salad. I spiced the char up with some fresh Horse radish, and summer

truffle, the salad with chopped serrano ham, orange fibers and chili strings. Actually it was less than it appears on the

picture, one filet, 6 white baby asparagus, 1 Potatoe for the mini fries and

some Salad. The char skin was nice and crispy so it fitted to remain. The 20ml

fresh Orange juice really did it to the sauce hollandaise. While dining I kept

the siphon in reach.

Here is the Recipe

Awesome Manfred!

Brandon_34695

Hi Brendan, thanks for bringing back the challenge!

I took my inspiration from the cherry tree in my back yard and the Japanese idea of movement through the seasons ("Winter into Spring" dishes with elements of both). I wanted very bright flavors and bright colors. I'm not sure if I am totally sold on the visual, but it is worth documenting. Sadly I don't think my cherry blossoms will show themselves before the challenge deadline.

175F Salmon, sushi rice, asparagus, pickled watermelon radish, first blossoms from the yard. Skin finished with togarashi.

anthony_34093

@brandan lee im in north bethesda near strathmore

jim_53915

@Brendan Lee I am glad you brought this back, I have missed the challenges. I went out to find some great spring flavors to do this challenge.

65C Organic Duck Egg, Lemon Confit Asparagus, Wild Mushrooms, Yellow Pepper Puree, Edible Soil, & Snow Pea Shoots

Very pretty.

Nice salad,

hopefully @Pepijn and others find the time to join in.

Great work so far everyone. Sorry for my absence here, had a death in the family so my entry may be beyond the deadline. I will put up the nexxt challenge Sunday night though.

Pepijn_31744

@Brendan my condolences.

I'm not sure if I can contribute to this culinary challenge. It'll depend on the produce I can find on the market on saturday and the severity of my inevitable hangover.

Jack_Mayer_85396

@Brendan, very sorry for your loss.