Vive las verduras

A sublime vegetable - the asparagus - in some new guises

Joachim Wissler, from the Vendôme restaurant in Bergish Gladbach (Germany)

Joachim Wissler focused on asparagus which he defined as a “sublime” vegetable. Asparagus are very highly rated in Germany where they have long been part of culinary tradition and one of the best varieties in the world is grown. But Wissler presented it in “new guises”, such as the main ingredient in a gazpacho accompanied by dandelion and mozzarella ice-cream, or in a recipe with crayfish - which have happily been repopulating German rivers in the last few years - and wild mushrooms.

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