The asparagus weeks being a success last year are also in he schedule this year by our chef, Attila Borda, therefore in the following days the frying, grilling and cooking of delicacies made of fresh asparagus are started. According to Mr Borda, our swing will last until the end of its season, that is, until July. If someone has not read our briefing on the ”characteristics” of the asparagus, he/she must read the following lines. Why do we admire this vegetable so much?
This vegetable is a very good detoxifying one, and it grows from April till May, June. Only the young shoots of asparagus are eaten. The shoots are prepared and served in a number of ways around the world.
Asparagus is low in calories, contains no cholesterol and is very low in sodium. It is also a good source of vitamin B6, calcium, magnesium and zinc, and a very good source of dietary fiber, protein, vitamin A, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium, copper, manganese and selenium. The amino acid asparagine gets its name from asparagus, the asparagus plant being rich in this compound. It helps to detoxify the body and has a diuretic effect and helps to lose nephroliths.
Some gourmand dishes from our buffet and a’la carte offers:
- White asparagus with vinaigrette sauce and Angello ham
- White asparagus with bearnaise sauce, parsley potatoes
- Asparagus risotto with parmesan
- Angus rump-steak with green asparagus und buttered potatoes
- Aspargus with goat cheese au gratin with smoked filet trout
You can gather experiences in Mayand June in the Spirit Hotel, we are looking forward to welcome you!