Once you add our Morel-Chanterelle Finishing Salt to this simple asparagus recipe and experience the complexity of taste, you could just become a convert. In extreme cases, you might even consider becoming a vegetable farmer and, to a lesser degree, a vegetarian. At the very least, we’re certain you’ll become a finishing salt devotee. Serves 4-6.
Place the pancetta in the freezer for 10 minutes. Remove, dice into small pieces, and set aside.
Toast pine nuts in a small skillet, gently stirring over medium heat until golden-brown. Remove from heat and transfer to a small bowl.
Snap off and discard the tough ends of the asparagus stalks. Fill a large sauté pan with enough water to cover the asparagus and bring to a boil. Blanch the asparagus over medium heat just until bright green, about 2 minutes. Remove and submerge in ice water for 15 seconds, then drain and pat dry with paper towels. Set aside.
In the same large skillet, heat the olive oil and butter. Sauté diced pancetta until browned. Add the shallots and cook until translucent. Place asparagus in the pan and toss with the pancetta and shallots until coated with the oil. Add freshly ground pepper.
Divide asparagus among 4 plates, top with pine nuts, and sprinkle with Morel-Chanterelle Finishing Salt.
Once you taste this traditional Mediterranean pizza delight, you’ll crave the aroma and the lingering flavor of our Za’atar Finishing Salt. Great for breakfast, as a compliment to any meat dish or an accompaniment to a pick-me-up afternoon espresso (or Turkish coffee, if you are a Middle East aficionado). Serves 4-8.
A refreshing blend of cucumber and beet with accents of spice provided by radish and red onion. After gently drizzling our Rogue's Heavenly Blue Cheese Finishing Salt mustard vinaigrette, plus an extra pinch or two (maybe even three) for additional flavor and color, you’ll be a true finishing salt convert. We’re certain of it. Serves 4.
Some chilled fire is what we call this cocktail. Our !Fire! and Dilly-O Finishing Salts provide a dual experience: our !Fire!-coated olives are the shot, and the Dilly-O rimmed cocktail is the chaser. You’ll be captured nonetheless by the lingering palatal sensation long after your glass is empty. Makes 1 cocktail.