Vive las verduras

Asparagus: from the ground to the plate. Asparagus in the field; asparagus with egg and something else; and asparagus cream pots

Álex Múgica, from the Basa Kabi restaurant in Leitza (Navarre)

Álex Múgica has become one of the top exponents of modern cuisine, both in terms of his groundbreaking work in the kitchens of Basa Kabi in his home town, Leitza, and in the numerous books he has written featuring recipes that even the amateur cook could attempt. His presentation focused on asparagus and entailed a homage to farmers, to the point that one of his creations reproduced one of the fields where they are grown, even including the plastic sheeting used to cover the growing ridges, in this case imitated with sheets of essence of cuttlefish in their own ink. He also did a fresh take on classics of asparagus with mayonnaise or vinaigrette by adding trout roe, seaweed, St. George’s mushrooms, crispy ham, quail’s eggs and dehydrated peppers.

« Return to the programme for the 14th