From Garden to Table Asparagus

Chef Cassidee Dabney has created a special bite in The Barn to celebrate asparagus. “When we go to the Garden,” explains Cassidee, “we break the asparagus off and eat it right then because that’s the best it will ever be.”

She wanted to preserve that moment, and share it with guests. Cassidee worked with potter Leanne McQueen on a vessel thrown specially to house the asparagus. The unique design allows the asparagus to stand in the dish and holds water at the bottom to keep the stalks fresh.

The asparagus is picked moments before serving it to the table. “You can’t get it any fresher unless you’re picking it from the ground,” said Cassidee.

The stalks are washed, misted with Georgia olive oil and rubbed with a small bit of salt.

This dish is all about showcasing the delicious flavor of fresh asparagus from the Farm.