Asparagus, the herald of spring! Cherish these shoots that sprout their sturdy stems; they’ll be at your local farmer’s market in droves. Highlighting this classic spring ingredient in one of your courses is a no-brainer. Pair it with beef for a tangy counterpoint to the robust flavor of red meat or serve it diced in a risotto for a vegetarian or gluten-free main course. (Don’t forget guests with special dietary needs when planning your menu.) Pick green or white, purple or petite. However you serve it, it’s sure to be sweet!
When choosing meat, ask your caterer where it was raised and what it grazed so that you can support sustainable ranching. Remember, grass-fed is good but grass-finished is better. You want to serve your guests the best!
Great Performances uses several organic farms and distributors when sourcing meats. This spring entrée creatively pairs Petite Asparagus with Grilled Aged Filet Mignon then adds Caramelized Figs, Pommes Anna and a Port Wine Reduction for a match made in heaven.