Asparagus With Dulce De Leche And….Horseradish!!!

I was poking around New York Magazine’s food section today and came across this oddity that is served at Jimmy’s No. 43 from chef Phillip Kirschen-Clark. Not disgustingly odd, although that may have crossed my mind at first glance, but more of odd in a curious–I want to try it–way. (An in-law of mine knew a guy from the States who would smear dulce de leche on his steaks but that’s a story for another day) This recipe calls for goat’s milk dulce de leche, which I have never tried and was supposedly created in Mexico–not the cow’s milk variety popular in Argentina and elsewhere in Latin America, so maybe it adds a certain touch. Still, when asparagus comes back in season, I’m going to try it out.

You can view the recipe here. If you are aware of any other savory recipes calling for dulce de leche, let me know.