Wild asparagus, ibérico mojama and emulsion of its tips and crème fraîche
Trigueros, mojama ibérica y emulsión de sus puntas y crême fraîche
€15
Lalola de Javi Abascal · Seville
Nutrition
≈ 200 kcalper portion of about 150 g
- Protein25%
- Fat62%
- Carbohydrates13%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
Wild asparagus served with cured tuna (mojama) and a creamy emulsion.
- Cuisine
- Spanish
Typical ingredients
- wild asparagus
- ibérico mojama
- crème fraîche
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
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