La Scala invites you to discover various kinds of this vegetable, including green, white and wild varieties until June 15. The best of its kind is selected to serve in delectable menus such as tagliolini with wild asparagus and clam bottarga or risotto of white asparagus and caviar. Slow-cooked monk fish cheek and asparagus cream served with crudités is another highlight.
The Sukhothai Bangkok
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