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.
