We tasted this creamy little delight the other evening at the Rising Stars event and I can’t seem to get it out of my head. It was prepared by McCaw Hall’s restaurant SAVOR, which wasn’t even part of the awards, but to me this dish was a winner.

Asparagus Panna Cotta.

It was served with fresh asparagus ribbons that were lightly dressed with a champagne, shallot and Dijon vinaigrette; an interesting flavorful hollandaise and tapioca maltodextrin powder; then topped with a crisp delicious square of housemade Guanciale bacon.

Mmm, mmm!

Kelly Gaddis, Executive Chef at SAVOR and creator of this divine dish, was kind enough to send me the recipe, which I am sharing with you all. You will love it!

What a lovely thing to serve for a spring brunch. It’s already on my Easter menu.

Click here for the recipe:

A traditional Panna Cotta recipe:

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