Asparagus and Cloudy Bay at Lucky Onion's No 38 The Park

You needn’t tell me that a man who doesn’t love oysters and asparagus and good wines has got a soul, or a stomach either. He’s simply got the instinct for being unhappy highly developed.
— Saki

Well, Wednesday evening was pretty special if you love asparagus and good wine - and I tick both of those boxes!  Lucky Onion held a food preview evening at No. 38 The Park and we were given the chance to sample their new asparagus menu cooked up by their recently appointed Director of Food, Ronnie Bonetti. Each course was perfectly complemented by a selection of Cloudy Bay wines. 

Our first course was a classic (and probably my favourite) way to serve asparagus - with a poached egg and smothered with hollandaise sauce. It was so good and the deep orange of the Cacklebean egg yolk just made the dish look even more tempting. We drank Cloudy Bay's Pelorus - a crisp, apple tinged sparkling white wine - with it and the combination with the hollandaise worked perfectly.

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Next up was the asparagus with brown shrimp butter - a delicious pairing with a good kick of cayenne pepper and a squeeze of lemon juice which worked well with a fruity (chilled to perfection) Cloudy Bay Sauvignon Blanc. And finally we were poured a glass of the most delicious Pinot Noir which complemented the saltiness of the third dish; asparagus with parmesan shavings, pea shoots and air dried beef. 

You too can enjoy one of the three Markham Farm asparagus dishes for £15 served with a 125ml glass of Cloudy Bay, NZ Sauvignon Blanc.

Available from April through to July at No.131The ChequersThe Wheatsheaf Inn and The Wild Duck

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