We take you from farm to table in this workshop, starting with the basics of growing the asparagus plant to bringing the best out of its tender stems in the kitchen. Top horticulturist Liesl van der Walt will share her knowledge about preparing the soil for planting and nurturing the crowns through the seasons.
Then our Babel chefs will demonstrate their best asparagus-cooking tips and serve freshly harvested asparagus for lunch.
Steaming coffee from our Lekker Room is served upon arrival.
Lunch at the Bakery is included.