White Asparagus Season at the Hotel Baltschug Kempinski Moscow

This year, the white asparagus season at the Baltschug only began in June. Head Chef Andrey Kagokin notes that late-season asparagus often develops the most intense and sweetest flavour.

White asparagus is a true all-round delicacy. It can be enjoyed hot or cold, as a main course or as an elegant accompaniment to meat or fish. It pairs beautifully with other vegetables and a variety of sauces, is rich in vitamins and minerals and remains low in calories.

A classic from Chef Andrey Kagokin – white asparagus served with potatoes, parsley, hollandaise sauce and clarified butter (RUB 1,990). The dish can be complemented with Coppa di Parma ham (RUB 800), smoked salmon (RUB 990), a salmon steak (RUB 2,900), spiced roast chicken breast (RUB 950) or a Viennese schnitzel (RUB 1,100).

‘Asparagus season is the most beautiful – and the shortest – in the culinary calendar. It usually ends in June, but this year it’s only just beginning’, says Chef Andrey Kagokin. ‘Nature took a pause, and the asparagus has benefited: the spears are firmer, more aromatic and not watery at all. I haven’t changed the recipe – the classic version with hollandaise and clarified butter lets the asparagus shine. And if you’d like a heartier meal, choose an extra: ham, salmon or Viennese schnitzel all pair perfectly with the asparagus without overpowering its flavour.’

White asparagus is served at the Kranzler café, on the summer terrace, and can also be ordered to your room. Every dish is best enjoyed with a wine from the hotel’s wine list.