Wednesday, April 24, 2013

Lone Mountain Wagyu with Local Asparagus

Some of the best asparagus in the world comes from just North of us in the Salinas Valley.  This time of year there is an abundance of the tender shoots in all shapes and sizes, ranging from bulbous purple spears to thin green needles.  Each variety has its own unique texture and flavor profile.

Tonight we celebrate the local asparagus harvest with roasted wagyu ribeye, toasted brioche and bone marrow hollandaise.

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