Asparagus is one of the most beautiful things you can put on a plate. Thats how simple it is. As a veggie-fixated chef with a great focus on greens and an urge to have them all on the menu the mere idea of having asparagus between your hands makes winter a little bit easier to cope with. The pointy, crisp and green roll into our kitchen accompanied with the juicy and fat white asparagus trumpeteering that spring is finally here! Last year we served Wiuffs legendary asparagus as a snack and on the first course as soon as they entered the kitchen back door. This year they have hit the menu’s 2nd and 3rd, course.
It’s actually bringing an interesting topic to my mind when I think about that 50% of our Omnivorous menu brings you asparagus in one way or the other. Between chefs there has been a bit of debate regarding wether you can allow yourself to serve the same ingredient several times on a tasting menu and considering that we only serve 4 courses to most of our guests we might add to that debate by saying yes, of course you can. See, I see things in the very opposite way when it comes to asparagus. Its a treat that is extremely seasonal and it is one of those produce that we can be incredibly proud of here in Denmark. So why not serve it as much as you possibly can in that short moment the seasons last? I believe that a menu shouldnt give you too many repetitive sensations and flavours but I guess its all about how and how much (or how little) you manipulate that produce and what you want to achieve. As a guest visiting a restaurant it must be great to experience that the kitchen having a blast digging into those juicy and flavourfull stems
Outside Copenhagen we have a dried out fjord with a sandy, sandy soil and most importantly we have the best asparagus producer that I have ever known. Søren Wiuff’s is mastering the art of turning a used-to-be-marine-soil into an asparagus field of incredible quality and we sure appreciate him doing it. Check out his blog as well!