Tarte aux fraises

Our anniversary lunch yesterday was tasty! I ended up getting two good-sized fillets of aiglefin (haddock in the USA) and a bunch of white asparagus from the market. I prepared (white aparagus needs to be peeled) and steamed the spears and Ken cooked the fish on top of the stove with white wine. He made a lemon butter sauce with capers and served it on the fish and the asparagus. I didn't take any photos of that, but it was yummy!

Local Charlotte strawberries from the market on pastry cream.

We had a strawberry tart for dessert. Ken made the pastry cream; I made the crust and assembled the tart. I glazed the berries with home-made mirabelle plum jelly. Delicious!