Spring is peak asparagus time, and if you know the tricks, it can be a most versatile and tasty ingredient. Join chef Scott Graden, owner of the New Scenic Café, to explore the art of asparagus. Students will make asparagus flan with mushrooms, asparagus with béarnaise, asparagus and egg, marinated asparagus, and grilled asparagus and prosciutto. Top this ultimate veggie lesson off with a delectable asparagus galette featuring puff pastry, Dijon, gruyere, prosciutto, and soft-center egg. You’re on your way to becoming an asparagus expert! Class will culminate with a shared meal on the final day around 4pm. Students may bring a guest to the meal.

Required Tools

• Assorted containers for bringing food home
• A basket or box for those containers
• Beverage for shared meal

Optional Tools

• Bring your favorite apron, if you wish.