Natürlich asparagus

Let’s make the most of this spring emblem before the season comes to an end! What could be more tempting than chef Alexandru Ionut Isac’s delicious asparagus at the Natürlich ? With its open kitchen, the table d’hôtes is an invitation to share and exchange, slightly out of sync with the main dining room. As for the à la carte menu, the chef offers a range of exquisite compositions with a transalpine influence. For this week’s starter, gourmets will be seduced by a subtle interpretation of a seasonal vegetable appreciated for its color, texture and distinctive taste: green asparagus, which the chef accompanies with a Bolzanina sauce, made with olive oil, a little sugar, crushed hard-boiled eggs, a touch of vinegar, a hint of mustard, all spiced up with wild garlic. A preparation that can only make us appreciate this magnificent vegetable even more.