Local Ingredients Series: Rottkamp’s Fox Hollow Asparagus

For more than 100 years, the Rottkamp family has grown vegetables on Long Island. The 250 acre farm in Calverton dates back to the mid-1800’s, when they established their local reputation for rich, succulent sweet corn. Another one of their specialties, the asparagus, has become a favorite among the local vegetables we serve at Bistro 72. The asparagus plant, called a crown, takes years of cultivating to produce premium spears, the part of the plant that we eat.

At Bistro 72, we find the Fox Hollow Asparagus to be the perfect addition to our vegetable-based recipes. In addition to being served as the vegetable du jour, we also feature asparagus in some limited-time small plates. For catered events at the Hotel Indigo ballroom, prosciutto-wrapped asparagus is offered as an introduction to Long Island’s delicious locally-grown vegetables.

Moroccan Sea Bass

More prominently, the Fox Hollow Farm asparagus is featured on our vegan pizza and alongside the vegan ravioli. Is it also the complementary vegetable served with the Moroccan Sea Bass. The Za’atar spices that coat the sea bass highlight the sweet yet earthy flavor of the asparagus. Picked fresh daily, asparagus grows best in soil with a slightly higher saline content. Soil with this type of composition occurs in places with nautical climates, making Long Island asparagus a delicious local delicacy that we’re proud to serve at Bistro 72.

Stop by Bistro 72 today or call 631.369.3325 for reservations and enjoy one of these signature dishes, showcasing just one of the many local flavors that can be found here on Long Island!