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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 21,408
4/8/12 6:35 P

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Here is another option
First Course Cold Green Asparagus Soup topped with a Quail Egg and Caviar.

Second Course Salad of White Asparagus and Sherry Vinegar with Olive Oil.

Third Course Purple Asparagus and Green Pea Pasta tossed with a Light Cream Sauce and Served with Purple Asparagus, Parmesan, and Pine Nut Bruschette.

Fourth Course Seared Scallops on a Green Asparagus Sauce topped with a Truffle Disc and a Small Bundle of Asparagus Tied with a Chive.

Final Course Purple Asparagus Sorbet made with Guava Juice, Honey and Sugar and Garnished with Clemintine slices and Diced Ruby Red Grapefruit.


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LADYIRISH317's Photo LADYIRISH317 Posts: 55,905
4/7/12 11:03 A

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The secret ingredient is -- asparagus! All three colors (green, white and purple).

Are you ready?

Allez cuisine!

My menu:

Tri-color asparagus in chicken-chablis gelee

Green asparagus-Cheddar tartlets topped with microgreens.

Green asparagus and crab bisque with cream sherry

White asparagus and mustard-grilled salmon fillet en croute (makes gorgeous cross-sections!)

Purple asparagus sorbet (just so I can hear Alton Brown and Kevin Brauch say ICE CREAM MACHINE!!!)

Edited by: LADYIRISH317 at: 4/7/2012 (13:42)
"...there's some good in this world, Mr. Frodo, and it's worth fighting for."

"We're children of a fighting race that never yet has known disgrace." (The Soldiers' Song, Irish national anthem)

"Every day above ground is a good day." (Chef Justin Kennedy of New Orleans, on Chopped)

Please visit my blog:
www.cuisinequests.blogspot.com/


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