The British Asparagus season

This week, our Head Chef, Marcus Verberne, introduces two new starters to celebrate the new fresh asparagus.

Spring is the season of British Asparagus

"After the long winter we are finally at the turn of season which we chefs eagerly wait for. One of the first of the tender spring vegetables to come through is of course the celebrated British asparagus. At present it is very early days so we are receiving the odd box of Outdoor asparagus from the Wye Valley in Herefordshire which we will top up with asparagus grown in tunnels near The New Forest. In 2 weeks’ time we will see a steady flow of outdoor asparagus from Norfolk".

Guilty or guilt-free?

Marcus decided to make everybody happy. The more health-conscious ones might prefer the delicate steamed New Forest asparagus option. They are served in the lounge and come with hollandaise sauce, just in case... Others in the Clubroom might go for the delicious parmesan-battered New Forest asparagus served with garlic mayonnaise. Don't feel too guilty, asparagus and garlic will count for 2 of your five-a-days!

Coming soon

Small preview from Marcus to keep our taste buds excited: "As the season progresses you will see asparagus raw in fresh spring salads or perhaps as soldiers to dip into a soft-boiled duck’s egg with a sprinkling of celery salt. However we serve it though, simplicity will be the key keeping this prised vegetable as recognisable as possible."

Wine Pairing

Klearhos, our Assistant Head Sommelier suggests: 2014 Sancerre, Cuvée Marcel Henri, Brigitte et Daniel Chotard @ £7.00 per glass The wine comes from the domaine's old vines. They give an extra concentration to the wine. It has sharp acidity which will go perfectly with the steamed asparagus. The wine spent 12 months on the lees in large oak foudres, giving a fuller bodied Sancerre that will balance nicely the hollandaise sauce. For the parmesan-battered asparagus: Reimitz 2012, double magnum 3 L, Sangiovese, Tuscany @ £17.00 per glass The wine shows black cherries, raspberries, hints of pepper and celery, with a refreshing acidity and very elegant tannins. It will cut through the fat element of the dish and will highlight the vegetal notes.

More Information

The British Asparagus Sancerre - Domaine Daniel Chotard Reimitz - SangiovESE Contact us Contact the Reservations team: email: reservations@67pallmall.co.uk tel: +44 (0)20 3794 2497