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Bryan Voltaggio's asparagus and barley recipe
Bryan Voltaggio's asparagus and barley recipe

In his first solo cookbook, “Home,” local food superstar Bryan Voltaggio highlights the Mid-Atlantic cuisine of his youth, turning his creative precision to classic dishes using regional ingredients. This asparagus-and-barley dish, which appears in the book and is also on the menu at Aggio, Voltaggio’s Italian restaurant in Power Plant Live!, welcomes spring in Maryland with the fresh flavors of white and green asparagus. The dish mixes the asparagus with hearty barley and thin slices of sorrel. Topped with salty and smoky pecorino, Voltaggio’s take on a simple vegetable-and-grain dish is layered and wonderful. “Home” is available for...

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