Spring Soldiers: 11 Amazing Asparagus Dishes to Order Now

Asparagus might be the quintessential spring vegetable — and one of the earliest. Thick stalks or thin, asparagus makes an early appearance and is a perennial gift that keeps on giving to growers year after year. Succulent or tender and crisp, asparagus can play both supporting or starring roles, depending on the plate. Its versatility lies in its capacity for complementing a wide range of flavors, which is why you’ll find it featured in everything from salads and soup to pizza and sushi. Check out these amazing asparagus dishes to available right now at restaurants across the nation.

O Ku, Atlanta, Georgia
O Ku sushi offers traditional as well as modern and creative specialty rolls including some with seasonal ingredients such as the Lobster Temaki. Three buttered lobster hand rolls each come with a rainbow of green asparagus, finely shredded red beets, and a sprinkle of black volcano salt. Make a reservation at O Ku.

Asparagus Dishes

Indaco, Charleston, South Carolina
Easygoing asparagus also pairs particularly well with sweet creamy cheeses. Chef Kevin Getzewich of Charleston’s beloved rustic Italian eatery Indaco artfully arranges burrata with pickled strawberries, grilled and shaved asparagus, asparagus aioli, and a dusting of housemade granola. It’s a stunningly beautiful dish with modern Southern accents. Make a reservation at Indaco.

Asparagus dishes

Fig and Olive, West Hollywood, California
Inspired by the cuisine of the French Riviera, Fig and Olive adds asparagus to their spring menu in several different dishes. The Primavera Risotto made with Arborio rice features fresh green asparagus along with green peas, pea shoots, parmesan, garlic, and shallots. It’s fresh, healthful, and comforting all at the same time. Make a reservation at Fig and Olive.

Asparagus dishes

Volta, San Francisco, California
Chef Staffan Terje and Umberto Gibin’s latest restaurant features modern French and Scandinavian flavors and occasionally deconstructed classics. The Hearts of Palm & Asparagus Salad is a solid example; it’s a seasonal dish of smoked salmon with blood orange and fried shallot sauce vierge. Make a reservation at Volta.

Asparagus dishes

La Pecora Bianca, New York, New York
Recently opened La Pecora Bianca features wholesome seasonal dishes made from locally sourced ingredients including this very Italian-inspired vegetable dish. Fresh asparagus is served with watercress, soft-boiled egg, pine nuts, and lemon ($12). Make a reservation at La Pecora Bianca.

Asparagus dishes

Brezza Cucina, Atlanta, Georgia
Jonathan Waxman’s Brezza Cucina offers eggs for brunch, sometimes on pizza and sometimes with pasta. But a current favorite is the charcoal grilled fresh asparagus paired with fried eggs and smoked salmon and topped with salsa verde. It’s a fresher approach to breakfast than Eggs Benedict but strikes some of the same savory notes. The dish changes seasonally and sometimes includes prosciutto rather than smoked salmon. Make a reservation at Brezza Cucina.

Asparagus dishes

Yebo Beach Haus, Atlanta, Georgia
This hot new restaurant in Buckhead offers South African flavors with an American flair. Biltong, a type of dried cured beef (think jerky!) accents the Shaved Asparagus Salad with heirloom tomatoes, radish, and poached egg for a combination that’s at once herbal, juicy, snappy, and lush. Make a reservation at Yebo Beach Haus.

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Champagne + Sushi + Sommeliers: Oh, Matsuhisa!

What’s better than throwing one party at the Food + Wine Classic in Aspen? Throwing two parties, of course! On Saturday night, OpenTable joined with master sommelier Dustin Wilson (wine director at Eleven Madison Park and star of the documentary Somm), Eric Railsback (sommelier and co-owner of Les Marchands Wine Bar in Santa Barbara), and Carlos Solorzano-Smith (beverage director of Matsuhisa) at Nobu’s Matsuhisa Aspen for a Champagne and sushi soiree.

There was dancing (although, sadly, not a dance-off), a Champagne waterfall, and culinary luminaries including chefs Matt Acarino (SPQR), Maria Sinskey (Robert Sinskey Vineyards), Bobby Stuckey (Frasca Food and Wine), Alex Stupak (Empellon Taqueria), and Ming Tsai (Blue Ginger), Dana Cowin, Ray Isle, and Kate Krader from Food + Wine, actress Ali Larter, and restaurateur Danny Meyer and wine director John Ragan of the Union Square Hospitality Group, among others.

Eyeball all the action in the slideshow below, with photos by Katrina Smith of The Smith Design.

Trending on OpenTable Restaurant Reviews: Uni

uni-slanted-door
The wild-caught uni at The Slanted Door in San Francisco.

Uni, or sea urchin, has typically been a staple on fine sushi menus, but it is fast becoming ubiquitous at restaurants serving all types of cuisines. Its rise in popularity, however, doesn’t mean it is beloved by all. In fact, uni can be downright divisive. Go ahead and ask your friends if they like uni. You’ll likely hear one of the following responses: “Love it!” or “Ugh!” or “Only if it’s fresh.” or “What *is* it?” That sums up much of what we heard when we asked the OpenTable Facebook community their opinions on uni. There are different grades of uni and a sole experience with a lesser grade could make you swear off the stuff forever; however, fresh (as in just-harvested from the sea urchin) uni is highly regarded by chefs and foodies alike and could make even the most cautious of diners into converts. Find out what your fellow OpenTable diners are saying about this rumored aphrodisiac in recent restaurant reviews.

* 15 East Restaurant, New York, New York: “The second course was the grilled gindara (koji sake-marinated black cod in uni sauce),  which was amazing!”

Arami, Chicago, Illinois: ” Don’t miss the uni shooters.”

Bestia, Los Angeles, California: “Outstanding meal. Diver scallops, veal tartare, calamari salad, and uni pasta were all unbelievably delicious. Making another reservation right now.”

* Chef Mavro, Honolulu, Hawaii: “Unbelievably food and wine pairings; appetizer was one of the best ever (basmati rice, raw ahi topped with uni sauce, and uni).”

JoLe, Calistoga, California: “Each dish had the right amount of flare and sauces to offset, complement, and highlight the flavor of the main ingredient. We chose the Kampachi with uni and olive tapenade, snapper with chilled mussels, the sweetbreads, and some veggies to share. All terrific.”

Kata Robata, Houston, Texas: “I would definitely come back for the live uni, ramen, and pork belly bun.”

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10 Things You Need to Know About Top Chef Seattle Episode 12

Despite growing up in a non-fried chicken household, Lizzie manages to make one of the better dishes in the Elimination Challenge.

The world has been righted — at least in one way. But, outside of that, we all observed how hard it is to make good fried chicken. That’s not entirely true, actually. Maybe if more of the cheftestants had actually attempted to make traditional fried chicken instead of, say, chicken cordon bleu? Anyway, here are some pertinent points. Spoilers ahead.

1. Josie’s response to Kristen’s leaving: “I feel heavy this morning.”

2. Mr. Katsuya Uechi (Katsuya) says, “Always think, ‘How do you make people who eat happy?'” I’m guessing by feeding them, but what do I know?

3. Just because Sheldon cooks Asian food does not mean he makes sushi. Jeez!

4. Josie says she throws sushi parties in which sushi is served on naked women. This does not sound at all sanitary.Continue Reading