Too much? Actually, it’s a model starting point. We blanched and shocked the asparagus, and then sprinkled our Pressure Toasted Everything Blend on the stems. We added some olive oil and coarse salt. I wanted a creamy, tangy, intense element to tie things together, so I reached for our Ranch Dip. It is savory, tangy, rich, and a no-brainer as a complement to the tender, crisp, sweet, grassy asparagus.
As we taste and think things through, the ranch could be a hollandaise sauce, savory yogurt, crème fraîche, or a cultured creamy vegan purée. We reached for our toasted everything crumbs. They have caramel notes, a deep savoriness, and a heady aroma from the seeds and roasted garlic and onion flakes. These were a base to be built upon and customized. Folding in citrus zests, toasted nori, and cayenne pepper would transform and elevate the impact of the spice blend. Flavoring the olive oil with aromatics from citrus to smoke would be another way to fine-tune the flavors of the dish.
We blanched the asparagus and served it chilled. We could poach the asparagus in dashi, grill it, smoke it, or roast it while still working off the foundation of asparagus, everything spice blend, and ranch. As we reflect upon these ideas, other variations rise to the surface. Ideas worth exploring: adding nori to our everything blend to make a furikake of sorts, Everything ranch, Everything hollandaise sauce, Ranch hollandaise sauce, mushrooms poached in Everything beurre monté, Ranch furikake.
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