Espàrrecs amb romesco

To be eaten entire and with fingers: green asparagus in a coal tempura and romescu sauce

We go from the outside to the inside. We sit at a table at ground level facing the orchard and the hens, which walk around freely. Surrounding us, three colors stand out: gold, shown in the tables, chairs and pillars; black, worn by the waiters and cooks, and white for the tablecloths and plates.
From the menus we are offered, we choose Huerto y Gallinero (Orchards and Henhouse).
It starts with the asparagus, to be eaten with the fingers, served on a long white plate and with romesco sauce to dip in, served in another container.

Author: Cecília González

Year: 2015

Measures: 147 x 133 cm

Techniques: Diferents tipus de seda tenyides, pintades i estampades a mà.