We toasted the green acorns in brown butter and added some Blis Elixir to make a hot vinaigrette for an asparagus salad. The nutty nature of the brown butter heightened the flavor of the acorns, and the elixir added a rounded acidic richness to the vinaigrette. We served the warm and chilled asparagus vinaigrette with a Piave Vecchio cheese pudding, a decadent partner to the lean asparagus and earthy vinaigrette.
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