Poached White Asparagus with Lemon Syrup
and Herb Salad

Enjoy from Chef Ron Stratton

Ingredients:

• 4 cups water
• 2 bundles white asparagus (approx. 30 pcs.)
• 1 cup sugar
• 4 sprigs fresh thyme
• 4 lemons (juice & zest)
• 1/4 cup honey
• 2 tbsp salt
• 3 cups fresh herbs (picked; i.e. chervil, flat-leaf parsley,
  thai basil, tarragon, basil, cilantro)
• 2 tbsp extra virgin olive oil
• salt & pepper to taste

Directions:

1. In a pot add water, thyme, sugar and salt over medium-high heat.

2. Trim 1.5 inches off bottom of white asparagus and cook in flavoured water until tender (approx. 5-8 mi.). Remove from water and let cook to room temperature. Refrigerate until ready to serve.

3. In a small saucepan add lemon zest, lemon juice and honey and simmer over medium heat until liquid is syrup-like consistency. Reserve at room temperature.

4. When ready to plate dress asparagus with 1tsp. of olive oil and season with salt and pepper before arranging on plate.

5. In a bowl mix picked herbs with the remaining olive oil and season with salt and pepper. Place herbs on top of white asparagus.

6. Drizzle lemon syrup over all ingredients and enjoy.