Courtesy of: Aruba Daily
Hurray! Those of you who dig the white gold, who start salivating thinking about the lustrous, white stalks in a soup or accompanied by salmon, lamb, halibut or eggs, are in for a treat. At Papillon Restaurant the first 15 kilos of the 2014 harvest have arrived. The stalks having been treated carefully during the flight; now they deserve a royal treatment. And that is what the white stalks are getting at Papillon at The Village: executive chef Bas Kuurstra’s 2014 asparagus menu is mouthwatering. Just reading it makes one conjure up the exquisite taste of this extraordinary, luxury vegetable.
If you are partial to soups, then order the Crème of Gold: this creamy asparagus soup is made with smoked salmon and parsley. But you can also go for the Salmon & Gold: white asparagus with sliced smoked salmon, eggs, capers, red onions, parsley and a tarragon mayonnaise. The traditional Asparagus à la Flamande is served with chopped eggs, nutmeg, parsley and melted butter, while the Asparagus Holandaise adds chopped eggs, parsley, new potatoes, ham and melted butter. The two other options on Papillon’s asparagus menu are Halibut & Gold, filet of corvine with new potatoes, a tomato compote and a saffron sauce, while Lamb & Gold is a rack of lamb, crusted in herbs and served with baked white asparagus, new potatoes and a honey-thyme sauce.
The white gold, freshly dug up from the earth in Holland and Belgium and flown halfway around the world to get served on your plate, is healthy and delicious.
For reservations at Papillon Restaurant, which is located across from the Radisson Resort on the hi-rise strip, please call 586-5400 or mail to reservations@papillonaruba.com or find Papillon at www.papillonaruba.com.
