Roasted asparagus with walnut crema and Pecorino Tartufo from A16: Food + Wine by Nate Appleman and Shelley Lindgren and Kate Leahy

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MissKoo on April 13, 2024

    This was served as the starter at a recent cookbook dinner. Stunning presentation on oblong plates and the flavor combination was divine. This would make a lovely dish to serve with a simple soup and/or salad for a light meal. Rave reviews all around the table.

  • sfcarole on February 15, 2015

    I had heard that this was a delicious starter, but I wasn't convinced until I tried it. The walnut crema is divine, especially when topped with the hot asparagus, and further layered with toasted walnuts and grated pecorino tartufo.

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