As an homage to this seasonal favourite, the newest addition to our A La Carte menu features a classic English Asparagus Mimosa with grated egg yolk and sherry vinegar dressing.

– Claude’s pro-tip –

The best way to cook your asparagus is by not completely immersing them in water. Cook them in a pan with a tiny amount of water and salt (to create steam) and cook until you can push a knife straight through the stem.