Behind the scenes: Sbrocco
2. Meek doesn't throw away anything, and said the trash can is used as little as possible. The tough ends of the asparagus are then roasted at 350 degrees until they are brown, dry and dehydrated.
'Asparagus has a lot of water in it, and isn't super flavorful,' he said. 'So you have to roast it quite a while to get more flavor from it.'
Then the ends are pureed with chicken stock and spring garlic to make an asparagus stock, which is added to risotto.