Wild asparagus served over homemade brioche with pork jowl, asparagus mayonnaise, fried egg yolk, chorizo popcorn and chorizo oil

If this dish spoke, it would have a heavy Alentejo accent. From the hand and creative mind of chef Hugo Bernardo from The Folly Restaurant, here are these magnificent wild asparagus served over homemade brioche with pork jowl, asparagus mayonnaise, fried egg yolk, chorizo popcorn and chorizo oil.