Young asparagus season

Young asparagus season at Gallery To Fly

Young asparagus adds a touch of elegance to the challenging summer of 2020. Sometimes, even during a flight, you want to taste courtesies. As it is fashionable nowadays, asparagus is grown on a farm near Moscow.

Let's get to tasting:

An airy omelet with asparagus and ricotta complemented by shrimp with cherry tomatoes is the perfect start to the day. The first references to this dish come from the bustling and festive breakfasts at the Gallery Restaurant in 2006. The classics are always on trend.

White and green asparagus salad is complemented with tarragon flavor and almond petals, topinambour syrup shades the dish and adds a healthy touch. Green apple, radish, spinach and romano give the dish freshness, and goat cheese gives brightness to the flavor.

The tender white asparagus soup can be served in the classic style with cream and salmon, or it can go as a vegetarian dish with almond milk. Young green peas and leeks complement the dish beautifully.

The ricotta ravioli is served with a white asparagus sauce, the flavor tinged with tarragon and cilantro.

Green asparagus crabcakes served with classic hollandaise sauce and a poached egg.

A must-try is the fresh white asparagus in curry sauce with goat cheese and bread crumbs, it's mind-blowingly delicious.