We toasted the green acorns in brown butter and added some blis elixir to make a hot vinaigrette for an asparagus salad. The nutty nature of the brown butter heightened the flavor of the acorns and the elixir added a rounded acidic richness to the vinaigrette. We served the warm and chilled asparagus vinaigrette with a piave vecchio cheese pudding a decadent partner to the lean asparagus and earthy vinaigrette.
akiandalex@ideasinfood.com
© 2005-2016 Ideas in Food
Writing and Photographs by Aki Kamozawa & H. Alexander Talbot
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Using the Acorns
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