Spring is always deserving of celebration. Especially after that cruel trick where winter swept in to freeze the first buds off the trees, it's nice to see everything sprouting up, again. In honor of those sprouts, I wanted to do something with asparagus, one of my favorite spring vegetables. I settled on an adaptation of "asparagus in ambush," an old favorite from the Flying Rhino restaurant in Worcester, Massachusetts. There, asparagus and prosciutto are wrapped in a flour tortilla and drizzled with lobster sherry cream. I made some adjustments, trading crisp twists of puff pastry for the tortilla to make a prettier presentation and swapping out the lobster cream sauce for a lighter, lemony béchamel with a little kick.
|Roll for initiative|