The long, pointy spears of asparagus have an assertive, earthy, grass-like flavor similar to broccoli or Chinese long beans. Flavor is greatly affected by it's freshness and asparagus should be used as close to harvest as possible. Stir-fry, roast, or grill. Store upright placed in a glass of water in the refrigerator to keep fresh.
Our vegetables are polyamorous, flitting from love affair to love affair.
However, they do marry well with the ingredients below.
Avocado, hazelnut, olive, safflower, sunflower seed, walnut
Unsalted butter, unsalted cultured (European-style) butter, clarified butter
Onion, shallot, leek, scallions, garlic, carrot, celery, celeriac
Artichoke, shelling beans, snap beans, beets, carrots, corn, eggplant, fava beans, mushrooms, peas, potato, spinach, summer squash, sweet bell pepper, Swiss chard, tomato
Arugula, Belgian endive, frisée, lettuce, mâche, spinach, Swiss chard, watercress
Chanterelle, cremini, morel, nameko, oyster, king oyster, white button
Chervil, chives, dill, sorrel, summer savory, tarragon
Soft or Crumbly Cheeses: Chèvre, feta, fromage blanc, fresh mozzarella, ricotta
Semi-Soft Cheeses: Fontina, mozzarella, Taleggio
Hard Cheeses: Gruyère, Manchego, Swiss
Grating Cheeses: Asiago, Grana Padano, Manchego, Parmigano Reggiano, Pecorino Romano
Almonds, hazelnuts, pine nuts, pistachios, walnuts
Vermouth, white wine
Citrus: Lemon
Vinegars: Champagne, rice, rice wine, white wine, herb vinegars, fruit vinegars
Specialties: Capers, prepared mustard
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