Eat This Now – Spring White Asparagus at TABLE 10

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…and by now we mean NOW! Because, as you may know, the Spring growing season for white asparagus is extremely short, and Executive Chef Sean Roe tells us these will only be around for a few weeks.

He combines his with wild greens harvested by a native American forager in Washington State, and lightly dresses the whole enchilada with a nutty, hazelnut vinaigrette — making this seasonal concoction just about the lightest, freshest, springiest way to (edibly) spring into Spring we know of.

It costs $14.

Just thought you’d like to know.

TABLE 10

In the Palazzo Hotel and Casino

3327 Las Vegas Blvd. South

Las Vegas, NV 89109

702.607.6363

http://www.palazzo.com/table10.aspx

5 thoughts on “Eat This Now – Spring White Asparagus at TABLE 10

  1. I’ve had white asparagus and green asparagus. Other than the difference in color, I can’t tell any difference in flavor. Enlighten me, please.

  2. To @Louis: ELV understands your bafflement, but will represent that white asparagus has a delicacy of flavor that, while almost invisible, is treasured by those educated palates who think they can distinguish such things. On a good day, ELV can, and on most days he can’t.
    Think of it like Japanese food: To quote myself: “Japanese food (or white asparagus) has a subtlety to it that borders on the invisible.”

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