Behind the scenes: Sbrocco
Since bright green asparagus had just arrived from Ricky Eibs in Laurel, Meeks chose to prepare a social plate of grilled asparagus with asparagus risotto and a fresh farm egg. Here's how he did it.
1. Snap the tough ends off the asparagus. Don't cut off the ends, bend each stalk and let it break naturally. Toss them in a little olive oil, salt and pepper. Grill until tender.
