David Hopfer 6/6/22 David Hopfer 6/6/22

Porcini Mushroom Broth

David Hopfer 6/6/22 David Hopfer 6/6/22

Morel Mushroom Tempura

David Hopfer 4/30/22 David Hopfer 4/30/22

Basil Pesto

David Hopfer 4/23/22 David Hopfer 4/23/22

White Asparagus with Country Ham and Tonnato Sauce

David Hopfer 4/4/22 David Hopfer 4/4/22

‘Pea-co de Gallo’

David Hopfer 4/2/22 David Hopfer 4/2/22

Spring Panzanella

Chefs Seasonal Selection: Spring

For chefs, spring is one of the most exciting times of year. An abundance of amazing produce becomes available and the cold weather recipes can be put on the back burner.

When spring arrives, chefs enjoy a break from hearty recipes like stews and casseroles. Spring allows us to move into lighter, more refreshing fare like salads, vegetable focused dishes, and seafood.

Taking advantage of the wide array of spring produce like peas, asparagus, rhubarb and morel mushrooms are some of my favorite ingredients to highlight.

Most spring ingredients require a delicate touch to work with, but they pack so much flavor, it makes it easy to surround them with other flavorful accompaniments when creating seasonal spring dishes.

One of the top spring ingredients I look forward to working with is white asparagus.

White asparagus is the same plant as green asparagus, but lacks the common green color of traditional asparagus because it is grown underground.

Farmers cover the stalks with soil as it grows, which prevents photosynthesis and the production of chlorophyl.

White asparagus can be eaten raw or cooked. Preparation is similar when using white asparagus to that of the green variety. However, you must peel 3/4 of the stalks (the tops can remain unpeeled) to rid them of their woody exterior. This process can be simply executed with a vegetable peeler.

Don’t forget to also trim the bottom 2” of the stalks, similar to traditional green asparagus.

My favorite way to prepare white asparagus is by poaching in a flavorful milk based cooking liquid. Check out this method in my white asparagus recipe. It works uniquely well with jumbo white asparagus, as I prefer to handle its green-speared counterpart on a hot grill.

To highlight this luxurious spring ingredient, top it with something crunchy (crushed pistachio, garlic breadcrumbs) something acidic (lemon juice, vinaigrette) , and something salty (cured meat, capers, parmesan cheese).

Mix and matching combinations of these items can give you tons of flexibility when deciding what to serve atop the asparagus.

White asparagus is the perfect blank canvas for exploring new flavor combinations that pair perfectly with this beautiful spring produce.

A true seasonal delicacy; white asparagus is succulent, slightly sweet, and nutty in flavor. Try out a bunch next time you see it at your local market!

Check out all my spring recipes for a guideline to creating delicious spring cuisine at home!