Asparagus finds complementary flavors

05/8/2008 | NYTimes.com

Asparagus has been served al dente, soaked in brown butter or topped with hollandaise, but a new way to prepare the vegetable is sauteed and mixed with oyster mushrooms, peas and tarragon. The vegetable dish is served with salmon.

View Full Article in:

NYTimes.com

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Adjunct Instructor - Ancient Foods in the Modern World
The Culinary Institute of America
San Antonio, TX
Adjunct Instructor - Menu Development
The Culinary Institute of America
San Antonio, TX
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Culinary Arts Chef Instructor
The Culinary Institute of America
Singapore