By The Nation
The tasty spears, which are grown underground so that they don’t produce the chlorophyll that would turn them green, will be prepared in a variety of ways ranging from soup, starters to main dishes and dessert. Sourced from France and Germany, white asparagus adds a refreshing infusion to simple dishes, enriching the flavour of salads and making a wonderful accompaniment to meat or seafood dishes.
The award-winning steakhouse will serve some mouth-watering summer menus including Warm White Asparagus Salad with Boston Lobster and Caviar, tender Wagyu Beef Sirloin served with Truffle Mash Potato and White Asparagus.
Finish off with Caramelised Rhubarb with Strawberry paired with White Asparagus Ice Cream. Book a table at (02) 126 8866 or email firstname.lastname@example.org