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The ‘queen of vegetables’, the white asparagus, which has a fascinating history dating back to the Romans and Greeks of 200BC (it was farmed to relieve toothaches and prevent bee stings), is the
one of the most eagerly anticipated rites of spring in Europe, which is why Four Seasons Hotel's Executive Chef, Bernhard Mayer, pays tribute to the luxury vegetable with his white asparagus menu.
Enjoy traditional dishes such as white asparagus with Scottish smoked salmon or steamed white asparagus with Hollandaise sauce and new potatoes or more unusual combinations like sautéed lobster and
white asparagus with summer truffles or herb gnocchi with roasted asparagus and girolles mushrooms. An extraordinary white asparagus mousse with vanilla poached strawberries will round up this
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