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Chef Michael Cimarusti of Providence loves Zuckerman Farms’ asparagus.  This week on the Market Report, he calls it a “world-class ingredient.”  He buys their jumbo asparagus and prepares it in several ways:

1. Raw – Shave the asparagus and dress it with olive oil, lemon juice and sea salt.

2. Grilled – Peel and blanch the asparagus and then put it on the grill.

3. Roasted - Peel and blanch the asparagus, then roast in a high-heat oven (or broiler).  Brown butter in a pan and toss in the roasted asparagus.  Michael likes to sprinkle them with smoked sesame seeds.  Or you can finish it by sprinkling with Parmigiano-Reggiano and putting it under the broiler.  The cheese will add a nice crust.

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