Humulus lupulus • Hops Asparagus • In the Kitchen

A sophisticated ephemeral and temperamental product. Wrap in newspaper unwashed and keep refrigerated until needed. Remove grit by placing under running water. Blanch in boiling water for a few seconds, sauté with your favourite spring fare - ramps, fiddle heads, wild leeks and mushrooms. Pairs exceptionally well with good olive, walnut and sesame oils.

Hops Asparagus Strudel with Baby Spinach Sauce

Ingredients

• Puff pastry dough
• 3 shallots, minced
• 1 clove garlic minced
• 3 garlic chives
• Salt, pepper to taste
• 60 ml butter
• 60 ml of your favourite local beer
• 4 leaves Lemon Balm
• 30 ml cilantro
• 125 ml breadcrumbs
• 60 ml Parmesan cheese
• 6 spears – hop asparagus blanched
• Egg wash

Instructions

• Sauté shallots, garlic, garlic chives in butter
• Season with salt and pepper
• Add beer, fresh herbs and breadcrumbs, stir until liquid evaporates
• Let cool completely
• Roll out pastry dough into a rectangle
• Place hop asparagus spears
• Add bread crumb mixture
• Roll the strudel
• Brush egg wash on seam
• Slit top for steam to evaporate
• Bake @ 400F for 20 minutes or crispy brown

Spinach Sauce

Ingredients

• 1 shallot minced
• 1 clove garlic minced
• 3 garlic chives
• 4 leaves Lemon Balm
• 4 leaves hops asparagus
• 250g washed baby spinach
• 125 ml of your favourite local beer
• 125 ml yogurt
• Salt, pepper to taste

Instructions

• Sweat shallot, garlic, garlic chives
• Add Lemon balm, hop asparagus leaves, spinach
• Sauté until spinach wilts
• Reduce
• Add yogurt
• Bring to a boil
• Adjust seasoning
• Remove from heat
• Purée, use a china cap

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