Skye Gyngel’s Asparagus with Romesco and Crème Fraîche

Last week, I promised I would share some more of the gems cooked by the guest chefs at the Ballymaloe Literary Festival of Food and Wine 2013.

This weekend I have chosen recipes from David Tanis, Skye Gyngel and Claire Ptak who did a cookery demonstration together. What a line up.

David Tanis worked as head chef at Chez Panisse in Berkley CA for more than 20 years.