Charred Asparagus and Peas

In 2024, Executive Chef Trevor Iaconis' Charred Asparagus and Peas wowed guests as a quick, refreshing bite packed with flavor. Read on to find out how you can recreate one of the Dogwood's most requested recipes at home!

Charred Asparagus and Peas, Preserved Lemon, Brebis, Radish and Mint
Makes 4 to 6 servings

Preserved Lemons

Ingredients:
4 lemons
1 cup champagne vinegar
¾ cup sugar
1 teaspoon salt
1 basil sprig

To make:
Place 3 cups of water in a medium saucepan, set over high heat and bring to a boil. Add the lemons and simmer for 10 minutes. Remove the lemons from the water and refrigerate until cool enough to handle. Cut the lemons into quarters, remove the flesh and the white pith of the lemon.

Place the vinegar, sugar and salt into the same saucepan. Set over medium heat and bring to a simmer. Add the lemon peels and simmer for 3 minutes. Remove from the heat and add the basil. Transfer to a glass, airtight container, like a large mason jar. Refrigerate, uncovered, until cool. Cover and store in the refrigerator for up to 2 months.

Asparagus and Peas

Ingredients:
1 bunch asparagus, woody stem removed
1 pint sugar snap peas, strings removed
1 Tablespoon grapeseed oil or other neutral oil
½ teaspoon salt

To make:
Cut the asparagus on the bias into 2 to 3 pieces, depending on the size. Place the asparagus, peas, oil and salt in a large mixing bowl and toss to coat thoroughly. Set a large sauté pan over medium-high heat for 3 to 4 minutes or until hot. Add the vegetables and cook until charred in spots, but still bright green and tender crisp, 2 to 3 minutes. Do not overcrowd the pan or you won’t achieve the char. Cook in 2 batches if necessary. Quickly spread the vegetables on a sheet pan in a single layer and refrigerate to cool quickly in order to retain color and crispness.

Olive Oil Brebis

Ingredients:
½ cup brebis cheese, or other soft sheep’s milk or goat cheese
1 Tablespoon good quality olive oil

To make:
Place the cheese and the olive oil in a small food processor and process until smooth. Set aside until ready to use.

To assemble:
1 small bunch mint, half-chopped and half-torn
½ cup thinly sliced radishes
2 cups arugula or mizuna
¼ cup thinly sliced Preserved Lemons, with some of their liquid, plus extra for garnish
1 Tablespoon good quality olive oil
Kosher salt, to taste

Spread 2 tablespoons of the brebis in the bottom of a shallow bowl. Toss the asparagus, peas, preserved lemons, chopped mint, radishes, olive oil and a generous pinch of salt in a bowl. Place the vegetable mixture on top of the brebis and top with torn mint and arugula. Garnish with additional preserved lemons if desired.

Chef Trevor's dish is a great way to kick off your meal with light and bright ingredients. For a delicious dessert to finish that's also a favorite recipe from the Dogwood, try Pastry Sous Chef Kendall McCullough's Blueberry Lavender Tres Leches!