The so called queen of vegetables is in season right now. The perfect time to enjoy fresh asparagus.
Here’s a little foretaste:
Creamy asparagus soup with wild garlic oil and crostini
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Salad of wild herbs with grilled asparagus, strawberries and burrata, We will serve you baguette with it
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Roalled roast of aurochs veal in a hay and wild herb cream sauce
and a ragout of two kinds of asparagus and creamy polenta
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Veal escalope with 250g fresh asparagus and parsley potatoes
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White asparagus creme brulée with strawberry salad, mint pesto
and homemade skyr-strawberry ice cream