Tuscan Supper Club & Wild Asparagus Recipe from Chef Robin

Published: Sun, 04/03/16

Tuscany Secert Supper
, imagine your in sun drenched Tuscany!  Now, come join us for dinner with friends at the secret supper club and Chef Jacob Evans (Wildebeest/West) will send your senses there.  And don't forget the Chianti!

Dinner in Tuscany - April 16th
5 Course Italian Feast with Chef Jacob Deacon Evans (Wildedbeest/West).  His pasta is fabulous! Long table dinner at the supper club.  You're invited into your chefs home for dinner, wine cellar room - $69


Menu teasers...
 
"Crostini Toscana"
A straight up classic Tuscan crostini - Savoury chicken liver, Papa al pomodoro

"Panzanella verde"
Spring vegetables (fingers crossed on early asparagus and peas), Pecorino Toscana, white balsamic 
- a play on the love of vinegary bread salads

"Ribollito"
Etruscan Sopa - Black kale buds with smashed heirloom white beans, bread consomme and poached egg

"Tortelli con patata e coniglio"  
Homage to Medici's renaissance of food: Stuffed tortelli with cinnamon braised rabbit ragout

& Dessert
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Remember members can book a private room anytime with us for special occasions.  Its the best way to celebrate anniversaries, birthdays, stagettes or just long lost friends. - 69 pp for 5 courses (min numbers apply) - Email us to inquire.
 
Chef Robin's Tuscan Spring Asparagus recipe...
I just got back from Italy and the most tender, spring asparagus are appearing enticingly on menus across the country.  Here's one of my favourites.  Hope you like it. And yes, I went out picking wild asparagus which are so tender and flavour packed, they blew my mind. You can pick wild asparagus in BC too, in southern BC East of the Coast Cascade Mountains, they were introduced from Europe, of course.

ASPARAGUS & PECORINO SALAD

Serves 6

  • 1 pound young asparagus, tough bottom ends snapped off
  • 2 to 3 ounces pecorino Romano
  • 1/4 cup lemon vinaigrette (recipe below)

Blanch asparagus for 1-2 minutes depending on the size of your asparagus, my tip is to make sure they turn bright green.  Immediately, put the hot asparagus into a big bowl of cold water to make sure they don't overcook.  Drain them and put them into a bowl.

Shave or thinly slice the pecorino and add to the bowl. Drizzle with half the vinaigrette and toss.


LEMON VINAIGRETTE

Makes 3/4 cup

  • 1/4 cup fresh lemon juice
  • 1 teaspoon of grated lemon zest
  • 1/2 cup extra virgin olive oil, preferably Tuscan
  • 1 garlic clove minced
  • 1/4 tsp mustard powder
  • 1/4 tsp anchovy paste
  • Cracked black pepper to taste
  • salt to taste

Put all ingredients into a glass jar and shake really well to combine.


Tip is that if you slice the tough end with a mandoline or peeler you can use more of the asparagus if you happen to find a tough one or two.  You can add this back into the salad.
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