By Great Performances
This month we’re celebrating asparagus. A sign of warmer months on the horizon, asparagus is a clear indication that spring has arrived. We enjoy asparagus because it is loaded with nutrients, reduces high blood pressure, is high in antioxidants and is extremely delicious.
Enjoy our favorite asparagus dishes at our venues and be sure to try our recipe below.
CELEBRATE THE ASPARAGUS AT OUR CAFÉS
May 12 – 19
ASPARAGUS AND RED QUINOA SALAD
shaved radish, english pea, parmesan vinaigrette
ASPARAGUS AND GOAT CHEESE FLATBREAD
grilled red onion, toasted cherry tomato, thyme
Asparagus Casserole – cheesy cream of asparagus and mushrooms, topped with herb crispy onion rings
GARDEN COURT CAFÉ AT ASIA SOCIETY
Beef Wrapped Asparagus and Scallion – asian bbq sauce
STEAMED TOFU AND FIRST OF THE SEASON ASPARAGUS WITH GINGER AND SCALLION
3-inch piece ginger, micro planed
1 large bunch scallions, finely sliced
1 tbsp sea salt
1 clove garlic, micro planed
½ cup canola oil
1 tsp sesame oil
1 tbsp toasted sesame seeds
1 large bunch asparagus, trimmed and cut on bias into 2-inch pieces
1 lb block high-quality tofu
Combine ginger, scallions, sea salt and garlic in a bowl. Let sit for 10 minutes.
Heat oil over a medium flame until shimmering, then pour hot oil over the ginger and scallion mixture. Once cooled to room temperature, add sesame oil and toasted sesame seeds.
Bring a pot of heavily salted water to a boil, add the asparagus, and cook just until bright green (about 90 seconds). Remove the asparagus and refresh under cool water.
Prepare a steamer and steam tofu just to heat through, then cut into 6 pieces. Quickly reheat the asparagus in the steamer.
Divide warm tofu and asparagus between six warmed plates. Dot with ginger scallion sauce and serve immediately.
June Food Festival: Berry Jam
This month we’re celebrating Preservation with a Berry Jam recipe brought to you by Pastry Chef, Albert Bello.
May Food Festival: Rhubarb Chutney
This month we’re celebrating Preservation with a Rhubarb Chutney recipe brought to you by our Culinary Director, Andrew Smith.
April Food Festival: Ramp Pesto
This month we’re celebrating Preservation with a Ramp Pesto recipe brough to you by our Culinary Director, Andrew Smith.
March Food Festival: Beet Pickled Eggs
This March we’re celebrating Preservation with Liz’s very own Beet Pickled Eggs recipe.
Great Performances’ Vegan Chili Recipe
This vegan chili recipe is the perfect way to keep warm this winter.
Roasted Butternut Squash Puree with Miso Recipe
Georgette Farkas shares her recipe for this silky smooth butternut squash puree – a wonderful accompaniment for any meal.
Cranberry Braised Red Cabbage Recipe
Georgette Farkas shares this tender braised red cabbage recipe; the perfect accompaniment to duck or pork or just about any kind of sausages.
Bittersweet Chocolate Pots de Crème Recipe
Georgette Farkas shares her recipe for this very grown-up version of a rich and very dark chocolate pudding to share with your special someone.