Although white asparagus may pale in comparison to its bright green counterpart, don’t let its ghostly color fool you. Grown without sunlight, white asparagus does not produce chlorophyll. But is does develop the most delicate, distinctive flavor that pairs well with rich meats like duck and lamb, and dynamic wines like my favorite, Pinot Noir. It’s one of spring’s most exceptional specialties with an extremely short growing season. Order it now on the menu at Aureole in New York and Dry Creek Kitchen in Healdsburg, or if you’re lucky source it from your local farmer’s market. But hurry: It will be gone before you know it. 





Aureole New York

LONG ISLAND DUCK BREAST
white asparagus, fava beans, pickled rhubarb, sauce béarnaise
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Dry Creek Kitchen

CHAR BROILED LAMB T-BONE CHOPS
white asparagus, boquerones fillets, egg yolk, green garlic purée, Bellwether Farm sheep milk yogurt
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