The spring season heralds the arrival of some excellent produce, one of which is the white asparagus.
It was a life-changing moment when I ate it at Spago today. Before this, all the times I have had this vegetable had left me unimpressed. What's interesting is my dining companions @angelineongsuming and @happygreedyfoodie shared the same opinion.
Chef Greg presented his version of this delicate pearly vegetable with crayfish, a 63-degree quail egg, shavings of bonito-cured egg yolk and a rich sauce made from morel mushrooms and get this, crayfish liver.
Hand on my heart, it was insanely delicious.
If you are keen to try, you'll need to hustle because the season for white asparagus will end around mid April, if not sooner. Do note this is only available for dinner though.