14 September 2011 by Robyn Campbell

Asparagus: an underground love affair

Asparagus is one of those seasonal ingredients that food lovers await with hungry anticipation.

Whether you prefer the pale blond spears of white asparagus or the vibrant green lances, once you’ve tasted fresh-picked asparagus compared to the tinned variety there is simply no going back.

The thing is, asparagus is time consuming to grow (at first), can be fickle to harvest, and doesn’t travel well, so no matter how much us busy bodies might love it, most of us don’t have patience to grow it ourselves.

Hooray then, for Cassia Restaurant at Nitida wine estate in Durbanville, just outside Cape Town, who’ve done all the hard work for you. Sourcing just-picked new season local asparagus, grown in the valley, and turning it into a delectable menu.

Think just-steamed asparagus crowns with French orange hollandaise sauce, an unctuous cream of white asparagus soup, or sink your teeth into a taste of spring with a seared salmon niçoise and asparagus salad. And there’s more besides.

To complement your feast, chef Florent Hameau and proprietor Warren Swaffield have carefully paired their creations with Nitida’s award-winning wines.

As for the myth that asparagus is an aphrodisiac, perhaps there’s something to it. After all, food lovers fall for it year after year…now it’s your turn. Hurry the season won’t last long.

Cassia Restaurant
Tel:  +27 (0)21 976 0640
Email: info@cassiarestaurant.co.za

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