Aimee Herring (Asparagus), tashka2000 (Avocado), Getty Images (Eggs), Richard Boll (Goat Cheese)
Curtis Stone’s four foods: asparagus, avocado, eggs, ricotta
Why he chose them: “Life post-apocalypse doesn’t sound like too much fun on the culinary front, but hey, we’re going to work with what we’ve got. Aside from the staples you’ve allowed me (salt, pepper, oil, flour, sugar), I’m nominating these four ingredients to see me through the rest of my days: asparagus, avocado, egg and goat cheese. Asparagus is our hero ingredient at Maude in April and features in each dish of our nine-course degustation, and in June it’s avocado. I’ve selected egg because what’s a life without homemade pasta and goat cheese for a nice punch of flavor and creaminess?â€
What he could make with those four: grilled asparagus with a soft-boiled egg and a crumbling of goat cheese, Cacio E Pepe “minimalist pasta†with hand-rolled tagliatelle, goat cheese and pepper, asparagus crudités with a smooth avocado dip, chunky guacamole, toad-in-the-hole-style eggs in avocado, tempura avocado and asparagus, baked goat cheese wheel, goat cheese ravioli with grilled and roughly chopped asparagus, asparagus chips, steamed asparagus with a crispy sunny-side-up egg, lazy asparagus and goat cheese omelette, asparagus fritters, avocado deviled eggs, avocado and boiled egg salad, spaghetti with crispy egg and soft goat cheese, fried goat cheese, medley of grilled green, purple and white asparagus with extra virgin olive oil, salt and pepper