Wallsé

Chef Kurt’s Gutenbrunner makes white asparagus several ways, including a simple, delicious dish with nothing more than white asparagus and morels (another harbinger of spring) and tomato foam (maybe a hint of summer there, with a nice earthy acidity).

The ivory color makes a great canvas for other additions, as in the case of Gutenbrunner’s white asparagus with purple potatoes and coral-colored grapefruit, which he adds for a hint of acidity. “Food always needs to have a little bit of acid, it’s very playful. I like the balance between the sweetness and the acid,” he said.

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