Grilled Asparagus and Buttermilk Panna Cotta

Grilled Asparagus and Buttermilk Panna Cotta, Carrots, Radish, Spring Peas and Paddlefish Roe

Asparagus Marinate
1/4 cups olive oil
1 clove garlic, minced
1/2 teaspoon of Aleppo

Mix all the ingredients together

Trim one bunch of fresh pencil asparagus
Gently toss in the marinade, grill, rotating the asparagus 1 minute per side
The asparagus should be tender, yet maintain a slight firmness


Buttermilk Panna Cotta
1 cup buttermilk
½ cup crème fraiche
6 Sheets Gelatin
½ cup half and half
2t banyuls vinegar
¼ tsp minced garlic
½ t onion powder
2t salt
¼ chopped chive
Fresh cracked pepper to taste

Wisk together everything except the half and half and gelatin

Bloom gelatin
Dissolve into hot half and half

Slowly incorporate the half and half in to the wet Ingredients
Pour in a standard loaf pan that has been lined with plastic wrap
Cool for four hours

Once the Panna Cotta is firm, cut it into 2”x2” cubes and place on serving plates
Artfully place the asparagus, into the panna cotta and garnish with fresh baby carrots, blanched peas, and radish slices, Paddlefish Roe and Fresh Herbs

Cassidee Dabney, Executive Chef of the Barn