Taste Of Sunrise – 9/12
>> we have chef martinez in the kitchen this morning. explain what we’re makingen green asparagus with a smoked bacon sauce and a kalamata olive sauce as well. >> i love those. this is beautiful asparagus. this is our favorite vegetable at maison blanche. >> we make a sauce with champagne vigor we’ll add a note of sherry and creaminess from the sauce. we start to reduce onion with the sham pin and after we add bacon and heavy cream to this. >> so this is already made then. >> exactly. we mix everything and we strain the sauce. >> okay. >> and for the green asparagus it’s simple, we pell the ais spare gus and we cook them in boiled water. there’s a lot of assault. >> okay. simple enough. >> and after we’re going to put people in a cold water so keep the green color thank is a spare gus is very green. beautiful. >> you need to reheat or steam them when you want them. >> okay. all right we’
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