All about Asparagus
The onset of warmer days celebrates the arrival of the very best of the season’s produce; British asparagus.
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.