Chef Gio Osso of Virtú in Scottsdale gives up his secret Roasted Asparagus recipe
Be sure to watch the video!
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Cool chef, awesome food
Acclaimed chefs can be obnoxious and pretentious…Chef Gio Osso is anything but that! Heck, he is happy to share stories about his childhood…like…while in his high chair his mom would have to put a pot, spices and wooden spoon in front of him so he could pretend to cook before she could get him to eat. Chef Gio is real, down-to-earth, funny and super passionate about making off-the-charts food with an edge at Virtú!
So you say “Award Winning”
Chef Gio has won tons of awards including Esquire magazine’s award for Best New Restaurants in America and James Beard Award Foundation nominee just to name a few!
Location – Location – Location
Virtú is located in the only bed and breakfast in Scottsdale – the Bespoke Inn. He shared his secret recipe in the suite’s kitchen above his restaurant (a place you could want to move to and never leave because it is sooooooo cool!)
Scottsdale or Southern France?
A huge olive tree is the centerpiece of the outdoor courtyard that feels more like you are walking in to Southern France than Scottsdale, Arizona. String lights and candlelight totally transforms the patio at night.
Virtú is located at:
3701 N Marshall Way
Scottsdale, AZ 85251
Phone: 480-946-3477
“Flavors of Scottsdale” is sponsored by Downtown Scottsdale, home to the restaurants featured along with dozens more, and by the City of Scottsdale’s Office of Diversity, which supports and promotes the city’s commitment to an inclusive community.
Roasted Asparagus with bacon candy, feta, duck egg, and foie gras hollandaise recipe
Recipe courtesy of Virtú Honest Craft
Yield: 4 servings
Ingredients
1 bunch medium asparagus stems trimmed
1 tsp olive oil
4 duck eggs (may substitute with chicken eggs)
6 slices thick cut bacon
1 ½ cups sherry vinegar
½ cup sugar
2 Tbsp feta cheese crumbles
3 oz foie gras
3 oz clarified butter
2 egg yolks
½ tsp lemon juice
Salt & Pepper to taste
Directions
For the hollandaise:
Set up a double boiler on your stove top with shallow simmering water. In a small pan render the foie gras until completely liquefied. Skim off any unwanted debris from the top. In a non-reactive mixing bowl place the yolks and begin to whisk over the double boiler removing from the heat from time to time. Whisk until you get the eggs to a ribbon stage. Slowly add the clarified butter and foie gras fat alternating between the two. Season with lemon, salt and pepper and set aside until use.
For the bacon candy: Cut the bacon into cubes and place in a cold pan over medium heat. Allow the bacon to render it’s fat until crispy. Strain the fat from the bacon and set aside. In the same pan, deglaze with sherry vinegar and add sugar. Let reduce until a syrup consistency and add bacon back to the pan thoroughly tossing through. Remove from heat and set aside.
For the dish: For the asparagus, coat in olive oil and season with salt and pepper. You can grill the asparagus at this point or place in a 400 degree oven until just fork tender but still a little bite and some char color. In an egg pan cook the duck eggs to your liking. I like mine sunny side up for this dish. Arrange asparagus on a serving dish and top with the cooked duck eggs. Sprinkle with the feta cheese crumbles and bacon candy. Drizzle the entire dish with the foie gras hollandaise and serve!
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