Dishing: Butter-Poached Asparagus and Egg, The Barrymore

Although it can be enjoyed year-round, asparagus truly shines in spring. The supper club in the Royal Resort celebrates both the green and white varieties with this presentation. The spears are poached in butter until they are tender but still have some snap, then topped with a egg that’s also poached, bacon, frisée and a French vinaigrette. $13, the Royal Resort, 407-5303,

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