Story and photo by Meda Kessler
A new addition to Fort Worth’s Magnolia Avenue dining scene, The Beast & Co. immediately let diners know it is serious about food with an intriguing but accessible menu that includes this entree-worthy dish from chef Michael Arlt. Look for the summer menu to launch in mid-June.
WHITE ASPARAGUS AIGRE DOUX
- 2 bunches white asparagus, trimmed and peeled, 24 spears
- 1 cup white wine
- 1 cup champagne vinegar
- 1 cup honey
- ¾ cup water
- 4 sprigs fresh thyme
- 4 sprigs fresh sage
- Juice and zest of 1 large orange
- 1 tablespoon kosher salt
Pack asparagus tightly into heatproof container. Combine remaining ingredients in a saucepan.
Bring brine to a boil, remove from heat and pour over asparagus.
Cool to room temperature, cover and store in fridge for at least 48 hours and up to a week.
The Beast & Co. American fare with a global twist means that offerings such as the deviled eggs are hopped up with miso and toasted nori, and eggplant dumplings swim in a fragrant coconut broth.
GARLIC PUREE
- 3 cups vegetable stock
- 2 cups garlic cloves, peeled and trimmed
- 2 sprigs fresh thyme
- 1 small bay leaf
- 4 tablespoons butter
- Salt, to taste
Place stock, garlic, thyme and bay leaf in a saucepan. Simmer until garlic is tender. Remove pan from heat; discard herbs. Put garlic in a blender with enough stock to cover half of the garlic. Blend well.
Add butter, 1 tablespoon at a time, and continue blending till very smooth. Season with salt, then pass through a fine-mesh sieve; set aside to cool. You should have about 2 cups.
ASPARAGUS
- 2 bunches thick green asparagus, peeled and trimmed, 24 spears
- 3 tablespoons olive oil
- Salt and pepper, to taste
Bring about 1 gallon of water to a boil. Season with salt. Add asparagus; cook for about 1 minute. Remove and place in ice water. Remove and dry. Toss asparagus in olive oil, and season with salt and pepper. Place spears on a very hot grill or skillet for about 1 minute on each side, being careful to not overcook; they should still be a bit crisp. Set aside to cool.
HOT-COLD EGGS
- 6 large eggs
- 1 tablespoon white vinegar
Combine 8 cups of water and vinegar in a large pot. Heat to a rolling simmer; gently add eggs. Cook for exactly 6½ minutes. Remove eggs and place them in an ice bath for a few minutes. Carefully peel and set aside.
To plate Divide and spread garlic puree among 6 plates. Layer green and white (or purple) asparagus (4 of each) on puree. Add a slice of shaved country ham or prosciutto. Place a whole egg on top and sprinkle with sea salt and fresh cracked pepper. Drizzle with extra-virgin olive oil, such as arbequina.