This class will be taught by Chef Ani. If spring had a mascot, it would be asparagus. This unique perennial plant is one of the first to poke out of the ground, and can grow to full size in less than a day. It is low in calories and fat, yet is a luxurious delight on the palate, and in season, an affordable delicacy. In this class, we’ll pickle, roast, blanch and sauté asparagus, turn its stalks into stock and pasta and even dessert. You’ll learn how to choose the best asparagus, how to store it and how to best preserve its flavor during cooking. Class has gluten-free options upon request, is suitable for vegetarian customers and has hands on opportunities as desired. On the menu:
- Asparagus and Wild Mushroom Tartines
- Dill and Asparagus Bisque
- Fresh Asparagus Pasta with Chile and Lemon
- Roasted Asparagus with Marcona Almonds and Brown Butter
- Asparagus Ice Cream
Pre-registration for classes and select events required. See class description for specific instructions. Registration required no later than 48 hours prior to the class date. Call 612-927-8141, visit our customer service desk, or register online  to pre-register. Classes and events are subject to change or cancellation. If you cannot attend your class, you must call Whole Foods Market Lake Calhoun and cancel at least 48 hours in advance. You will receive classroom credit for the amount of the class to be used no later than three months from the date of the class that you registered for. Please call the above number or contact Culinary Director Ani Loizzo at Ani.Loizzo@wholefoods.com  if you have any questions. Thank you!