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David Ross

eG Cook-Off #77: Asparagus, the Spear of Spring

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I bought my first local asparagus yesterday.  This was a side dish for our dinner tonight.  Roasted asparagus sprinkled with lemon juice, and panko crumbs toasted in browned butter and harissa.

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It's also good with some crispy prosciutto.  Just take a slice of prosciutto and crisp it in a non-stick pan.  Sort of like incredibly thin bacon.  Then either lay it on the tart or crumble it on top. 

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I found another asparagus dish from a discussion thread we had back in 2011 talking about Copper River Salmon.  It's a dish with a lot of ingredients and steps, but on occasion I'll go all out like this.  But you can also just take a few of the elements to make the prep easier and gets just as good of a result.  The salmon and Asparagus Veloute along with Asparagus Salad and Vinaigrette would be delicious.

 

Copper River Salmon, Asparagus Veloute' , Shaved Asparagus Salad, Hazelnuts and Oil, Apple Cider Vinaigrette. 

Salmon with Asparagus.jpg

 

 

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