Comments on: White Asparagus, Shaved Avocado, Tarragon Mayonnaise

By: In Julia Child’s Kitchen • Taste With The Eyes • where the image is meant to titillate and inspire the cook

Tue, 16 Aug 2011 00:24:40 +0000

[...] White Asparagus, Shaved Avocado, Tarragon Mayonnaise [...]

By: Lori Lynn

Lori Lynn — Wed, 09 Jun 2010 19:55:14 +0000

Hi Eileen – this is the recipe we used, and it was delicious!
http://www.epicurious.com/recipes/food/views/Stout-Braised-Short-Ribs-231653
LL

By: Eileen

Eileen — Wed, 09 Jun 2010 15:27:45 +0000

Looks interesting….
You mentioned Stout Braised Short Ribs in your article. I happen to have boneless Short ribs in my freezer. Do you have a recipe for the Stout Braised Short Ribs.
Thank you

By: Peter M

Peter M — Wed, 28 Oct 2009 14:07:32 +0000

Most elegant…a nice starter for another one of your posh dinners.

By: Merisi

Merisi — Thu, 22 Oct 2009 21:14:34 +0000

Shaved avocado,
what a great way to present avocado!

Since I moved to Vienna, I have learned to appreciate white asparagus (the places I lived before, Rome and Washington DC, green asparagus is what's in the pots there). Here, the finest asparagus grows right outside the city limits. I have learned that white asparagus needs to be peeled all the way, from top to bottom, to be truly enjoyed.

I learned to appreciate fresh mayonnaise at Franchi's Delicatessen in Rome. Friday it was always whole baked St. Peter's fish and fresh mayonnaise!

By: pigpigscorner

pigpigscorner — Wed, 21 Oct 2009 20:00:32 +0000

Interesting combo! and I've never had shaved avocado!

By: Vagabonde

Vagabonde — Mon, 19 Oct 2009 03:45:21 +0000

This is an interesting combination. I have not tried white asparagus and would not have thought about shaving the avocados. When I was growing up in France, when my grandparents would visit us my mother always asked me to make the mayonnaise. First the yolk, then the mustard, then the oil poured in a slow uninterrupted thread. I remember this as being tedious and taking forever. But my memory of the time passing might have been different than now. I shall try this dish just as you described it as it looks delicious. And by the way I’ll be in Paris next week and shall look for that Basque cheese you mentioned.

By: Lele

Lele — Sun, 18 Oct 2009 20:55:14 +0000

What a pristine looking plate of food! The shaved avocado is genius, and a good idea when maybe the avocados are not as soft as some seasons.

By: Lori Lynn

Lori Lynn — Sun, 18 Oct 2009 14:45:41 +0000

Thank you all for your nice comments. I first saw this shaved avocado at a Japanese restaurant on a salad. Posted September 2007.

TW - me too, I think the problem I had in the past was not shaving the entire stalk.

LL

By: T.W. Barritt at Culinary Types

T.W. Barritt at Culinary Types — Sat, 17 Oct 2009 12:19:56 +0000

As the autumn chill has just arrived in NY, this is a nice reminder of milder days. I don't see white asparagus often, and must admit, the last time I made it, I think I bungled the preparation. Glad to have your easy steps on hand.