New danish potatoes, rhubarbs and asparagus on the menu

It's May and time for one of the highlights of the RADIO kitchen: fresh asparagus on the menu!

We love these fantastic green and white stems, especially the Danish ones. The first Danish asparagus will arrive a little later this month when the first examples should hopefully be popping up from the ground. Until then, we'll borrow a bit from our German neighbors, and the quality here is certainly not lacking. We serve the white asparagus as a frothy soup seasoned with unripe almonds and the brand-new Unika cheese 'Efterglød,' which is somewhat similar to comté.

For the green asparagus, we blanch them, lightly grill them on our yakitori grill, roll them in a crumble of toasted pistachio nuts, and serve them with airy oyster mayonnaise. The mineral oyster flavor complements the taste of the green asparagus perfectly. We've also been lucky enough to get some new Danish potatoes from Fyn, which we serve in the form of a chawanmushi - the steamed and velvety Japanese egg custard, served with a layer of crispy potato, lovage oil, and Havgus cheese foam. It tastes like a warm hug!

And we've finally purchased a turntable for the kitchen. We're not going to use it to play vinyl records right away. Instead, it will take center stage when we make our dessert with the first Danish rhubarb. We've made them into a rhubarb sorbet, which we surround with a parfait of caramelized milk chocolate. And now the turntable comes into play: we'll put the delicacies on the turntable, press start, and then we can squirt beet meringue on the rotating ice cream, ending up with the most beautiful pink cubes. Get excited.

We love this time when everything is sprouting, and we look forward to spoiling you with all the gifts of spring."