On the evening of May 8, Jane and I had a lovely spring dinner at Brian and Elizabeth's house in Cobble Hill. White asparagus and ramps inspired the menu.
We prepped the meal.
Then, we ate. First, was a white asparagus salad with kumquats and celery.
Scrambled ronny brook eggs with ramp greens and pickled ramp bottoms. Served with toasted, buttered brioche
Crispy skin black bass with wilted peashoots, fermented tofu, and truffle-dashi nage
Horchata panna cotta with chocolate ganache
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