Asparagus Divined « The Errant Æsthete

Asparagus Divined

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From my latest addiction, Orangette,

ROASTED ASPARAGUS WITH WALNUT CREMA & PECORINO

This incomparably delicious recipe is adapted from A 16: Food + Wine, which for the relentlessly skeptical, (and you know who you are) was named Book of the Year in the 2009 IACP Cookbook Awards.

The ESSENTIALS:

For walnut crema:
Kosher salt
1 ½ cups raw walnuts
½ cup plus 1 Tbsp. extra virgin olive oil
1 small red onion, diced (about 1 cup)

For asparagus:
3 bunches fat asparagus (about 30 spears, total)
Extra virgin olive oil
Kosher salt
1 block Pecorino Romano or Pecorino Tartufo
Lemon wedges, optional

The DETAILS.

~ by Errant Aesthete on 04/14/09.

Posted in Epicurean Epiphanies

One Response to “Asparagus Divined”

EA-
Per your Facebook instruction, did try this for dinner last night . In one word — wonderful. The nutty taste of the walnuts with the asparagus is sensational. And the touch of perconi is just right. I could made an entire meal just out of this alone.

jolie said this on 04/15/09 at 09:04:19 | Reply

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