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A Simple Asparagus Recipe With a Tangy Punch

Blistered Asparagus and Peas with Parmesan / Photo by Robert Bredvad / Food Judy Kim / Prop Styling by Paige Hicks

Adapted from To The Last Bite, by Alexis deBoschnek (Simon & Schuster, 2022)

In her first cookbook, Catskills-based Alexis deBoschnek focuses on minimizing food waste by using tossed-off ingredients like carrot tops and pie dough scraps. She tops this spring recipe with shaved salt-cured egg yolk, a Chinese technique she adopted to use leftover yolks. Here, we take her suggestion of using Parmesan cheese as an alternative.