Just the other week we had foie gras for dessert, and this week—white asparagus? Oh yes. At Ciano they're not kidding around when they say "market-driven menu." Here, a layered tart of lush vanilla bean panna cotta and poached rhubarb is accompanied by what looks like a simple quenelle of gelato. But it's anything but simple.
White asparagus is infused into cream which is then used to make a Tahitian vanilla gelato base. The result is subtle but clear, sweetly vegetal in flavor and a perfect complement to the vanilla beans. For those who love savory-sweet desserts, this hits the nail on the head with no danger of veering too far into savory territory. Next time, I'm coming back to have just the white asparagus ice cream for my dessert order. While in season, there's no excuse not to.
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