…and by now we mean NOW! Because, as you may know, the Spring growing season for white asparagus is extremely short, and Executive Chef Sean Roe tells us these will only be around for a few weeks.
He combines his with wild greens harvested by a native American forager in Washington State, and lightly dresses the whole enchilada with a nutty, hazelnut vinaigrette — making this seasonal concoction just about the lightest, freshest, springiest way to (edibly) spring into Spring we know of.
It costs $14.
Just thought you’d like to know.
In the Palazzo Hotel and Casino
3327 Las Vegas Blvd. South
Las Vegas, NV 89109