Savor: Rising Greens, Struggling Restaurants
The coronavirus outbreak has changed food purchasing and consumption, but we still have to eat. And it's still spring (as of March 19th), so nature is greening up around us.
We acknowledge both the season and its unwelcome companion in this month's edition of Savor, our food segment. Food stylist Will Smith is back to talk about the tasty vegetables of spring, including asparagus (recipe below).
And he brings along guest Tom Beam, who owns Ashland restaurants Pie + Vine and Sesame. He speaks to the difficulties of running a restaurant in a time when ONLY carry-out food is allowed, under virus restrictions.
1 bunch Asparagus trimmed
½ Cup grated Parmesan
Zest of one lemon
Salt & Pepper
Drizzle of Olive Oil
Place Asparagus on lined jelly roll or cookie sheet.
Scatter cheese, zest, chili flake, and a pinch of salt and pepper.
Drizzle with olive oil.
Place in high oven or under broiler until cheese is toasty and asparagus are crispy.