Some dishes just take a long time to go from idea to execution. The timing has to be right, the ingredients exact and the memory functional. This dish is simple. It speaks, if a dish could speak, for the need for clearing your head and figuring out how to combine tasty, with tasty and tasty. We received some impeccable white asparagus from Bel Canto. We peeled, seasoned with salt and then braised the asparagus sous vide for an hour and a half at 84 degrees C and then iced them down. The chilled asparagus will be featured in a number of dishes in the next few days. The braised asparagus is sweet, silky and smooth on the palate with just a hint of bitterness. Our first dish paired the asparagus with a topping of smoked steelhead trout roe mixed with tapioca flavored with our own maple vinegar. The dish is accented with fresh lime. The elements are on their own are tasty, we just got lucky enough to get them all together in one dish.