Tartine

Corn Butter Base:
In your Le Creuset Signature Everyday Pan, combine corn husks, thyme, oregano, and allium. Add half the butter and brown it. Once the butter is browned, stir in 3 tablespoons of brown sugar and salt to taste.

Set the other half of the butter aside to soften—it will be whipped into the final product after straining.

After browning, let the butter cool to room temperature. Strain, then emulsify it with the softened butter in a mixer until fully combined.

Vegetable Prep:
Caramelize your onions. Once golden, add garlic and cook until it sweats. Add a knob of the corn butter to the pan. Salt each layer as you go. Add asparagus and cook just until tender—not mushy.

Toast & Assembly:
Toast your sourdough in corn butter, and set out your mise en place of garnishes. Start with the onions and asparagus. Then, add ricotta in three places, spread out across the toast. Add marmalade the same way—three small amounts, enough to get one in each bite. Place sorghum in three spots directly on the ricotta, and do the same with the glass citrus.

Create Glass Citrus:
Slice citrus thinly. Coat in white sugar. In your Waring® Dehydrator, dehydrate for 12 hours at 180°F.

Nut Crumble:
Toast assorted nuts. While warm, buzz in the Waring® food processor—pulse only so you don’t create a butter. You want a soft crumble.

Plate and Serve:
Plate the dish on your favorite Corelle® dinnerware piece and serve!