Recipe: Bresaola with Radishes, White Asparagus, and Baby Greens
JBF Editors
We usually don't endorse buying an ingredient that's imported from overseas when so much good stuff is available locally, but we make an exception for white asparagus, the light-deprived, mild stalks that Europeans are wild about. They're delicious when simply boiled (peel their tough bottoms first) and tossed with a vinaigrette, or they can add an elegant, creamy foil to salads and other dishes. In this sophisticated starter from Nashville-based chef Charles Phillips, a horseradish-spiked white asparagus purée joins paper-thin sheets of bresaola (cured and air-dried beef) and a tangle of spring greens.