This recipe, created by Executive Chef Patrick Gayler of The Terrace Restaurant at Mission Hill Family Estate, presents a refined seasonal dish built around fresh asparagus, saffron vinaigrette, and a sunchoke and goat cheese flan.The preparation is divided into three main components that are later combined for plating.The sunchoke goat cheese flan forms the base of the dish.It is made by blending heavy cream, soft goat cheese, cooked and mashed sunchokes, eggs, salt, and pepper until smooth.The mixture is poured into silicone muffin molds and baked at a low temperature until set.Once cooled, the flans are frozen to help them maintain structure for plating.The saffron vinaigrette is prepared by gently softening sliced onions in olive oil without browning them.Saffron threads are added to release their aroma, followed by apple juice, tomato water, lemon juice, salt, and pepper.The mixture is lightly simmered and then left to steep, creating a fragrant, slightly acidic dressing with floral and citrus notes.The asparagus is quickly sautéed in olive oil, seasoned, and lightly steamed with a splash of water until bright green and tender, then cooled.

To serve, the flan is brought to room temperature, while the asparagus is tossed in the saffron vinaigrette with additional seasoning and lemon juice as needed.The asparagus is arranged around the flan, creating a plated dish that balances creamy, earthy, and vibrant flavours.

The recipe highlights seasonal Canadian produce and reflects a fine-dining approach, pairing locally inspired ingredients such as North Okanagan goat cheese and Okanagan asparagus with saffron and citrus for a balanced, elegant presentation.