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  • Spargel

    Green asparagus

    Tino Staub


Green asparagus

with poached egg from our own farm, San Daniele and tomato-mustard vinaigrette


by Tino Staub

  • 8 pieces green asparagus
  • 2 eggs from your local farm
  • 50 gr thinly sliced San Daniele

Peel half of the asparagus and boil in salted water for 3-4 min. Poach the eggs for approx. 5-7 minutes

Tomato vinaigrette : 

  • 80gr Datterini tomatoes, quartered 
  • 10gr pine nuts
  • 1gr parsley Liscio, finely chopped
  • 1 tbsp shallots, finely chopped
  • 50gr olive oil
  • 10gr asparagus vinegar
  • 25gr coarse-grained mustard Terreni alla Maggia
  • Fleur de sel
  • Lemon juice

Mix everything carefully and season with fleur de sel and lemon juice.

Decoration for serving: 

  • Rocket 
  • Basil cress
  • Olive oil

Arrange the asparagus on a flat plate. Place the poached egg on top of the asparagus and salt with fleur de sel. Pour the vinaigrette on and around the asparagus. Arrange the San Daniele around the asparagus. Garnish with decorations. - ENJOY!

Coarse-grained mustard

with Ticino grape verjuice


Tino Staub

Exective Chef, Widder Hotel

As Executive Chef of the Widder Hotel, Tino Staub is responsible for the culinary well-being of the guests of the Widder Bar, Widder Garage, Widder Garden and as well as the Boucherie AuGust. Tino Staub's exceptional cooking style can also be enjoyed at events and banquets.

Typical for Tino Staub's dishes is a "Touch of Asia" that takes you on a journey to faraway places.

The Living Circle – is a hand-picked group of first-class hotels and restaurants in incomparably beautiful locations, run by dedicated hosts. Rice, vegetables, fruit and a whole array of exquisite products – including wine, of course – is whisked fresh from our own farms directly to your table. That is how we define luxury. That is The Living Circle – luxury fed by nature.