Celebrate the season of spring with exquisite and tender white asparagus at Restaurant Gaig. Commonly known as “edible ivory”, white asparagus is delicately cultivated in the absence of light to prevent the development of chlorophyll–a pigment responsible for the green colour of the vegetable.
Thoughtfully curated by Executive Chef Marti Carlos Martinez, the Charcoal Grilled White Asparagus with Romesco Sauce ($24++) is available on the a la carte menu from now to the end of May. Sourced from France, the spring delicacy is blanched and grilled over charcoal for a smoky flavour.
To elevate the gastronomic experience, Chef Marti pairs the grilled vegetable with a house-made romesco sauce and edible flowers. The romesco sauce features a luscious blend of garlic, tomato, bread, sherry vinegar, nyora peppers, toasted almond and hazelnut – perfect to tantalize one’s tastebuds with every bite.