Method

Asparagus

1. Trim away any tough stem, peel the bottom 1/3rd of the asparagus if desired for presentations. Pre heat the 18” oven to full Steam 212 degrees.
2. Place the asparagus into the perforated steamer pans and quickly put it into the hot steam oven. Steam for approximately 5-6 minutes until it is cooked but still crunchy. Remove it from the oven, allow it to drain any excess water and pat very dry with towels.
3. Meanwhile, pre heat a grill pan over medium-high heat on the Flexible Induction surface. Toss the steamed asparagus with olive oil and pinch of salt. Using tongs, place the asparagus on the grill well-spaced in an even layer. Grill on both sides until lightly charred. Dress with your vinaigrette of choice and serve warm.

Citronette

1. In a large flat-bottom pot, sweat the leeks over medium-low heat with salt, thyme, and grapeseed/olive oils until very soft and translucent.
2. Transfer to a pan and place it in the refrigerator to cool.
3. Once cooled, place everything in a blender with the lemon juice and coriander and blend until fully incorporated and emulsified. Taste for seasoning.
4. Store in an airtight container in the fridge for up to two weeks.

Almond Dukkah

1. Preheat oven to 400°F bake. Meanwhile, spread the hazelnuts on a baking tray. Once the oven has preheated, toast the hazelnuts for 8-10 minutes, shaking the tray every 2-3 minutes until golden brown. Remove and let cool to room temperature.
2. Using a flat-bottomed sauté pan, toast the coriander and cumin seeds over medium-high heat, constantly tossing until fragrant. Let cool to room temperature.
3. Once the nuts and seeds are cooled, place all ingredients in a food processor with the smoked almonds and salt and pulse until you get a coarse blend.
4. Store in an airtight container in a cool dry area for up to six months.