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Howard Jachens, executive chef at Gather.

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Recipe: asparagus, green garlic and new potato soup

Our recipe this week offers an abundance of spring flavor using locally-sourced ingredients. The green asparagus is grown by Nib’s Farm in Smith Valley. We’ve been using this asparagus in the restaurant for a few weeks now and its freshness is beyond compare. The stalks are so flavorful and tender you can easily enjoy them raw.


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