Here is a recipe for a dish you can find at the event:

White Asparagus Soup with Chili Oil

Steuben's Food Service/Vesta Dipping Grill

Chefs Matt Selby, Brandon Biederman and Wade Kirwan

Serves: 12



Ingredients:

1/4 Tablespoon of vegetable oil

12 cups white asparagus

2 white onions

6 celery stalks

8 cups chicken stock

2 cups cream

4 sticks of butter, unsalted

8 cups of water


Chili Oil

1 cup vegetable oil

1 tablespoon chili flakes

1 teaspoon paprika


Instructions:

Chop vegetables. Place oil in a stock pot and turn on high heat. Saute vegetables until tender, add 2 cups of chicken stock and simmer until liquid is almost gone. Add remaining chicken stock and repeat. When liquid is almost gone, add butter, cream, and water, bring to a boil and turn off heat. Cool the soup and when it is cool, blend in a blender until very fine. Heat to order in a small saucepan. Drizzle chili oil over each soup.

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