Dining and Cooking
Is it really springtime if you don’t have asparagus on the menu?
In Kitchen Confidential

Is it really springtime if you don’t have asparagus on the menu?


After turning the asparagus, the trimmings and stems are turned into a purée for a completely zero waste dish.

by Sudden_Chard8860

15 Comments

  1. jorateyvr

    Beautiful dish! Love the utilization of the trims too. No waste cooking is the best kind of cooking!

  4. vaniljakarhu

    And that sage! I’d totally devour that, looks cute!

  5. ArmadilloWeekly545

    I need that right now! And the plating is gorgeous~

  6. im_confused_always

    Those asparagus are fat! they kinda look like witch fingers

  7. emale27

    Is it just butter you’re cooking in or water also?

  8. loserusermuser

    stunning. love veg dishes getting elevated and honored like this

  9. Altruistic-Wish7907

    I love it, how big is the pan they look gigantic

  12. mguardian_north

    Je suis désolé mais je n’aime pas du tout les asperges ; on dirait que ton chien avait mangé de l’herbe avant de gerber.

  13. jorateyvr

    Post this on r/culinaryplating so people there know what a real professionally cooked dish looks like

  14. makingkevinbacon

    That looks really nice. My one job has had asparagus as it’s seasonal veg for the last 24 seasons I’ve been there

  15. PM_MeYourAvocados

    Perfect image for “how do restaurants make their vegetables taste so good”

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