It’s that time of year again! Asparagus is now in season. We have just received a fresh bundle of crispy, green asparagus from our friends at Goodies from the Gorge – grown especially and just for us!
With all this fresh asparagus around, inspiration struck....
This is a new season asparagus dish that I have been working on and is it now available on our menu at True South Dining Room. Organic asparagus, both raw and cooked, is served with a manuka smoked egg (cooked at 63 degrees celsius), sweetcorn ice cream, Blue River Dairy's Curio Bay Pecorino, maple roasted seeds, polenta biscuit and salsa verde. If you really want to add something extra, I like to put some local french style garlic sausage in the mix.
And in the famous words of French gastronome, Jean Anthelme Brillat-Savarin: "The discovery of a new dish does more for the happiness of mankind than the discovery of a star."
No comments:
Post a Comment