One of the reasons I have been searching for large asparagus is that I have been wanting to serve asparagus boats. Perhaps my early days working at a country club still influence my cooking. That or I just like food in a boat. Either way, the asparagus boat filled with smoked sea trout roe served with olive crumbs and celery leaves worked out quite well last evening. Perhaps soon I will fill the boats with scrambled truffles—only time will tell.
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