Vive las verduras

Recovering the native asparagus

Koldo Rodero, from the Rodero restaurant in Pamplona, and Floren Domezain, from Floren in Tudela

Koldo Rodero and Floren Domezain have been working on recovering the native Navarran asparagus, a species that stands out for its calibre, thickness and flavour, more intense than that of the French and Dutch hybrids that dominate our fields. His kitchens are always stocked with green asparagus just touched by the rays of the sun, tastier but less highly rated on the market, and often presented in an ensemble format to offer different textures of the same product. The flavour taken on by the cooking water of the asparagus is utilized by both of them to create other dishes, such as a wafer of asparagus water that envelops a savoury vegetable tartar. But they also revealed the cosmetic properties of asparagus, which have resulted in a moisturising cream so natural you can even eat it, which they proceeded to demonstrate by making an ice-cream with it featuring the use of liquid hydrogen.

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