LCBO Food & Drink Spring 2017

TRENDS THE NEW GARNISH

The first sight of Ontario asparagus marks the start of warm days to come. Blanch these thin spears, then serve them warm, at room temperature or cool with one of these delightful garnish combos. asparagus

B r u n c h - S t y l e L a c y F r i e d E g g , W h o l e C h i v e s a n d C r a c k e d P e p p e r

C o l o u r & C r u n c h R a d i s h , C a r r o t T o p s a n d F r i e d C h i c k p e a s

M o d e r n R o a s t e d L e m o n , B l a c k S e s a m e a n d A v o c a d o

colour & crunch

Pour ½ cup (125 mL) olive oil into a large wide skillet set over medium-high heat. Add 1 can (398 mL) chickpeas, rinsed and drained. Cook, in a single layer, stirring occasionally until golden and crispy, about 15 minutes. Using a slotted spoon, remove chickpeas to a paper- towel-lined plate. Pat with paper towels. Turn warm chickpeas into a bowl. Sprinkle with ¼ tsp (1mL) salt. (This will make enough chick- peas for 4 garnishes.) Coarsely chop the tops of 1 carrot. Thinly slice 1 large or 2 small radishes. Arrange 1 serving of blanched asparagus over a serving platter. Squeeze a wedge of lemon overtop. Scatter with sliced radishes and fried chickpeas. Sprinkle with chopped carrot top. SERVE WITH: Side Launch Wheat Beer ( LCBO 385674, 473 mL, $2.80)

modern brunch-style

Cut 1 lemon into thin slices. Arrange over a parchment-lined baking sheet. Drizzle with 1 tbsp (15 mL) olive oil. Roast in a 400°F (200°C) preheated oven until they begin to dry and are lightly golden, about 20 minutes. Meanwhile, slice 1 avocado into chunks. Coat with 1 tsp (5 mL) black sesame seeds. Serve blanched asparagus topped with roasted lemon slices and sesame-avocado chunks. SERVEWITH: Wente Morning Fog Chardonnay ( LCBO 175430, $18.95)

Pour 1 tbsp (15 mL) olive oil into a large fry- ing pan. Swirl to coat pan. When hot, crack egg over oil. Fry until lacy around the white edges and cooked as you like, 3 to 4 minutes. Sprinkle with salt. Serve over an individual serving of asparagus, warm or at room temperature. Scat- ter with a small bundle of whole chives, pref- erably ones with their flowery tops. Coarsely crack black or pink peppercorns overtop. SERVE WITH: Nicolas Feuillatte Brut Cham- pagne ( LCBO 537605, $50.55)

FOOD & DRI NK SPRING