Cholla Buds with Asparagus by Chef Tamara Stanger, The Lakehouse at Deer Creek

Cholla Buds with Asparagus

By Chef Tamara Stanger, The Lakehouse at Deer Creek

Rehydrated Cholla Buds & Asparagus with brown butter, chicory root spice, and sage.

Ingredients

¼ cup dried cholla buds or ½ cup fresh, blanched buds
2 quarts water
¼ cup balsamic vinegar
¼ cup butter
1 bunch asparagus, trimmed
Salt/pepper to taste
1 tablespoon pine nuts
1 ounce fresh sage
Chicory spice to taste* 

*Chicory Spice:
1 teaspoon chicory root, ground
1 teaspoon brown sugar
1 teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon smoked paprika
¼ teaspoon turmeric
¼ teaspoon mustard powder

Directions

In a sauce pot, rehydrate ¼ cup dried cholla buds in 2 quarts water with ¼ cup balsamic vinegar on medium low for one hour. Add more water as necessary. Drain.

In a sauté pan, brown ¼ cup butter. Add I bunch of trimmed asparagus and cholla buds. Toss for 5 seconds and immediately remove from heat. 

Arrange in center of plate. Top with toasted pine nuts, chicory spice, and a few fresh sage leaves.