Purple Asparagus by Chef Allen Routt

Samantha Tancredi

The Painted Lady in Newberg, Oregon radiates with Chef Allen Routt’s refined taste for beauty and charm – perfectly represented in his Purple Asparagus recipe which celebrates spring in the Wine Country.

Chef Routt’s extensive knowledge of wine and his past travels throughout Europe have steered his restaurant towards a status of elegance. The various menu items pair perfectly with thoughtfully chosen wine selections, and Routt’s close relationship to neighboring farmers and food purveyors emphasizes his intense appreciation for community. The Painted Lady epitomizes grace in the Oregon Wine Country, which is visually represented in Routt’s Purple Asparagus recipe.

“May is a special time in Oregon Wine Country. As the days lengthen and the rains subside, the high sun re-awakens the fauna and flora. It’s the annual rebirth felt by all, and with it comes the extraordinary abundance of sprouts, shoots, fruit, and early vegetables. Ramps, green garlic, morels, truffles, rhubarb, and nettles are always the first signs of the coming bounty. Purple Asparagus, Morels, chive blossoms, the fall cured lardo, rose petals, and duck eggs all harmonize to me as an expression of spring in Northwest Wine Country. Of course, Pinot Noir seems to always find its way onto most of our tables, and into many of our creations.”

Chef Routt on the recipe specifically: “The composition is essentially a salad in its nature. We use asparagus in three forms.”

Shaved Asparagus

Purple asparagus
Ice water
Remove stem of purple asparagus.
Shave purple asparagus using a common kitchen peeler.
Plunge raw shavings into an ice water bath to crisp and curl the ribbons.

Roasted Asparagus

Green asparagus
Purple asparagus
Extra virgin olive oil
Kosher salt
Clean purple and green asparagus.
Dress in extra virgin olive oil and season with kosher salt.
Roast at high heat until tender and intensified in flavor.

Blanched Asparagus

Green asparagus
Kosher salt
Clean and peel green asparagus.
Tie the asparagus into bundles of twelve.
Blanch for five minutes in salted boiling water.


Clarified butter
Kosher salt
Thoroughly clean morels.
Sautée in small batches over high heat in clarified butter.
Season with kosher salt.

Cured Duck Yolks

6 duck eggs
1 cup kosher salt
1 tbsp fresh thyme
1 tsp cracked pink peppercorn
3 fresh bay leaves
Separate the yolks from the whites of the six duck eggs.
Mix kosher salt, fresh thyme, cracked pink peppercorn, and bay leaves.
Place yolks on top of half cup of the salt mixture.
Cover yolks with remaining salt mixture.
Let cure overnight, covered in the refrigerator.
Remove yolks from cure and rinse lightly.

Rose Scented Powder

1 heirloom rose
Rose water
1 tbsp blended oil
1 cup tapioca maltodextrin
Remove petals from heirloom rose.
Crush petals in a mortal and pestle.
Add drop of rose water to the rose paste.
Add blended oil to the rose paste.
Add tapioca maltodextrin by hand to the rose oil, until desired powdery texture is achieved.

Pinot Noir Gel

240g of pinot noir
1 fresh bay leaf
1 shallot minced
8 black tellicherry peppercorns
1g of agar agar
Reduce pinot noir by half with bay leaf, minced shallot, and tellicherry peppercorns to intensify aromatics.
Strain, reserving the liquid.
Heat 120g of the reduction with agar agar, down to a light simmer.
Remove from heat and purée with hand blender.
Pour into a bowl and refrigerate until set and solidified – approximately one hour.
Once fully chilled, re-purée with hand blender until you have a smooth silky purée.