asparagus, white

• You need a lot of asparagus flavor.

• You need acidity.

• You need fresh lime juice to finish.

• You need just the right amount of spice, so that it doesn’t actually taste

• You need sweetness that will come from the asparagus.

• You need the right amount of salt.

butter

cheese, Parmesan

chicken

crab

eggs: whole, yolks

ham

hazelnuts

just an accent.

lemon

lighter in flavor and texture than green asparagus.

mushrooms (e.g., cepes, morels, porcini)

mustard

oil, truffle

olive oil

parsley

pepper, black

salt, sea

sauces: hollandaise, mayonnaise, romesco

shallots

shrimp

spicy. We use a lot of cayenne, but you would never know it is there; it is

stock, chicken

sugar (pinch)

tarragon

vinaigrette

vinegar: champagne, white

wine, Riesling