COURSE 14

TIME 9:30

WHITE ASPARAGUS, chorizo, herbs, quail egg yolk

Five preparations of white asparagus -- a braised tip, and then segments wrapped in chorizo, fines herbes, orange (the fruit, not the peel), and black trumpet mushroom -- followed by a poached quail egg. This was presented on a dill sauce with blobs of black pepper gelee.

Sue Wen: Overall, I still prefer green asparagus to white, but this provided an interesting set of flavors -- the orange was surprisingly good, and the quail egg was nicely smooth and creamy.

Kevin: As a fan of white asparagus, I thought this was nice.

Matt: Good, but with five preparations I was hoping for some wider ranging variations on the theme.