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Chile Lemon Asparagus 

Recipes from the Sazerac

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Cody Curl is chef de cuisine at the Sazerac Restaurant, located inside The Roosevelt New Orleans, a Waldorf Astoria hotel. With nearly 10 years in the food and beverage industry, Curl honed his skills at the Hilton Dallas Lincoln Center by starting out as a line cook and moving up in the ranks to senior sous chef prior to arriving in New Orleans. Join Cody each week as he shares some of his favorite winter recipes.

The Sazerac Restaurant is located inside the historic Roosevelt New Orleans Hotel, just off the grand lobby. Lunch is served from 11 a.m. to 2 p.m. Monday through Saturday, and dinner is served from 5:30 p.m. to 10 p.m. Thursday through Saturday. Reservations can be made by calling (504) 648-5486.

Chile Lemon Asparagus

A variety of flavors elevates asparagus to its proper role: one of the most elegant of vegetables.


• 2 bunches Green Asparagus

• 1 teaspoon red crushed pepper

• 1 tablespoon lemon fresh lemon juice

• TT salt

• ¼ stick unsalted butter


Blanch the asparagus in boiling salted water. Once they are ¾ of the way cooked pull them out of the boiling water and place them in an ice cold water bath. Heat the butter in a sauté pan. sauté the asparagus in the butter, once half way cooked add the red crushed pepper and the salt. Deglaze the pan with the lemon juice and serve. .


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