Spring is always an exciting season in gastronomy, and the white asparagus, plump and shiny, heralds the anticipated arrival of fresh blooms. These long, thick spears are delicately cultivated under mounds of earth (unlike green asparagus, which is grown above ground). Every Spring, chefs and restaurants put on seasonal menus with this prized White Gold, pairing it with meats, seafood or even — self-sufficiently — on its own.
Da Paolo Dempsey Restaurant & Bar
Italian fare fit for Spring is taken care of by Da Paolo Dempsey Restaurant & Bar, whose four exclusive dishes spotlight the coveted harvest. Available from now to 31 May, their White Asparagus Menu includes a Wood-fired Naples Style Pizza ($45++) where strips of white asparagus meet with coppa ham, roasted Idaho potatoes and scallion. Some taleggio and mozzarella add a nuanced saltiness, perfectly pulling together the mild tastiness of the vegetable and smoky aroma of the baked dough. There’s also Da Paolo’s spin on a brunch staple — poached eggs are served with a White Asparagus Gratin ($28++), hollandaise sauce, Prosciutto di San Daniele, micro cress and grilled house-made sourdough toast.
a. #01-13 Dempsey Rd, Blk 8, Singapore 247696
ESORA
On a four-snack Spring Hassun platter sits a particularly inventive one, where Chef Takeshi Araki layers white asparagus between Hokkaido hotate, crumbs the stack with panko and deep fries it to a golden crisp. This cooking style is typically used for small whitefish tempuras as Chef Araki tries it out with vegetables for the first time. He serves it alongside a delectable tartare sauce, prepared with house-made mayonnaise, crushed soramame and boiled eggs. Some extra diced white asparagus tops the sauce, finished with menegi and plump Kaluga caviar.
a. 15 Mohamed Sultan Rd, Singapore 238964
Altro Zafferano
No parts of the stalk are spared in Altro Zafferano’s Risotto, Sage and Onion Molasses ($48++), available from now till the end of June. The dish is a delightful mix of savoury flavours — Acquerello rice is cooked in a flavourful stock made from the base of white asparagus, butter is stirred in and Parmigiano thickens the mixture into a creamy plateful. The top of the vegetable is slow roasted in butter and sage, then sliced thinly to adorn the risotto alongside onion molasses.
a. Ocean Financial Centre, 10 Collyer Quay, Level 43, Singapore 049315
Restaurant GAIG
The international outpost of its similarly named, one Michelin-starred sister restaurant from Barcelona heralds Spring with a Charcoal Grilled White Asparagus with Romesco Sauce ($24++) that’s on the a la carte menu from now till the end of May. Executive Chef Marti Carlos Martinez sources the tender green from France, before he works his magic by grilling it over charcoal and serving it alongside a house-made romesco sauce. The end result is simple, restrained yet delicious, where a blend of garlic, tomato, sherry vinegar, ñora peppers, toasted almond and hazelnut leave a lingering sharpness on the palate. A garnish of edible flowers round off the dish.
a. 16 Stanley St, Singapore 068735
w. https://singapur.restaurantgaig.com/
Restaurant JAG
March marks the change of seasons at Restaurant JAG; and the team welcomes Spring with its rejuvenating colours, blooms and scents. Their Spring 2023 menu — La Balade du Végétal, or The Vegetable Journey — highlights a wondrous harvest from France. The seasonal menu clearly grants Executive Chef Jeremy Gillon with great freedom, who prepares the stalk as he sees fit. It is covered in burnt rice, seasoned with sariette powder and baked in the oven on occasion; simply blanched and seasoned with sariette powder other times; or served as a mouth-watering white asparagus ice cream that’s sure to impress even the fussiest of diners.
a. Level 1, 76 Duxton Road, Singapore 089535
You Might Also Like
