From: Chef/partner John Ledbetter, Lark Creek Steak, San Francisco. Yield: 2 servings. 1 bunch California Asparagus 1 Tbsp. olive oil 2 Tbsp. butter 3 Tbsp. macadamia nuts, toasted and roughly chopped Fill a 6 to 8-quart sauce pot with lightly salted water and bring to a boil. Trim asparagus about 2-2½" from the bottom and discard bottom pieces. With a vegetable peeler, lightly peel bottom inch of asparagus until it turns white. Boil asparagus for about 2 minutes, ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.