Tuscany Asparagus @ Cafe Giovanni
This is a misnamed dish, much more like something you'd eat here in New Orleans (or maybe even Chalmette) than in Florence. That said, we can't deny that it's delicious. Big asparagus have been poached in advance, then wrapped with prosciutto and mozzarella, then panneed. It's a great warm contrast to Chef Duke's superb antipasto, and about three time more enjoyable than it sounds. [caption id="attachment_32542" align="alignnone" width="480"]
Tuscany asparagus is buried in this generous pile of antipasto.[/caption]
