Using the Acorns

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.