CHEF’S KITCHEN

DAVID HAWKSWORTH ON HIS FAVOURITE SPRING VEGETABLE

Asparagus signals the start of spring. You can grill, steam or bake the stalks, but keeping things simple is the best way to let this vegetable shine. I like to chop off the ends, peel the stems, blanch and drizzle them with my favourite Domenica Fiore olive oil and sprinkle on some Maldon sea salt. For more decadence, dip the spears in mousseline, which is similar to hollandaise sauce. As Air Canada’s Culinary Partner, David Hawksworth, chef/owner of Vancouver’s Hawksworth and Nightingale restaurants, has created dishes exclusively for Air Canada passengers in Signature Class and Maple Leaf Lounges.