Shangri-La's Barr al Jissah to showcase 'edible ivory'.
The fleshy succulent spears of the white asparagus have been considered a delicacy since ancient times. Every spring, from late April until June, white asparagus makes a brief appearance in markets in most European countries. Its appearance is so brief that it is called 'the royal or queen vegetable', making it very popA[degrees] ular and highly in demand.
White asparagus is grown completely deprived of sunlight, which prevents it from turning green. This elusive method gives pale white asparagus a more delicate flavour and less bitterness, making it more tender than its green counterpart. Asparagus is well known as a lowA[degrees]calorie source of folate and potassium, and its stalks are high in antiA[degrees]oxidants.
White asparagus is traditionally boiled with butter and served with hollandaise sauce. The resort's three speciality restaurants will showcase this rare spring delicacy in their own special ways.
Apex Press and Publishing
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