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Rod Barbey “Asparagus is always a feature ingredient at B.Coz at this time of the year - introducing spring to Melbourne menus. What I love about fresh asparagus is that it is such a useful, versatile, simple vegetable. To prepare it, I simply blanch it - people absolutely love it with a little spiced tomato puree, Grana Parmesan and 50 year old balsamic vinegar, or served with a little crab omelette. White asparagus has a point of difference. It is unique, and people are aware of its limited production, so I like to make white asparagus the feature of its own dish. Purple asparagus is great as a main feature, maybe with a little Asian lamb tartare quenelle and poached quail eggs.” B.Coz Restaurant Recipes | ||||||||||||||||||||
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Back | Home | About Asparagus | Recipes & Tips | What's New | From the Chefs | Supplying Asparagus | Contact us | Site Map Copyright© Australian Asparagus Council. Disclaimer: While every effort has been made to ensure that the information on this website is correct and up to date, no representation is made or warranty given (either express or implied) as to the completeness, accuracy or currency of the information that it contains. Last updated August 2007 | |
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