The approaching spring heralds the start of white asparagus season in Europe. Often referred to as edible ivory, white gold or the royal vegetable, white asparagus is so tender and healthy that discerning diners should not miss out during its short growing season.
Our culinary team has designed a few elegant creations that showcase the authentic flavour of this fresh spring vegetable with a modern touch. Sample the starter panko wrapped white asparagus with pan-seared Hokkaido scallops, romaine salad and basil aioli, which the crispy panko crust is offering a surprise contrast in texture with the delicate white asparagus. For a more flavourful dish, diners may opt for baked white asparagus with roasted pigeon breast, Parma ham, olive oil confit cherry tomato and choron sauce. The sweet ivory is served with slow-cooked and pan-seared pigeon, making a unique collection of sweetness, tenderness and crispness on one plate.
Guests who are fond of classic recipes with a modern twist may feast on the white asparagus ragout with crispy poached French organic egg, young spinach, parmesan and carbonara foam. The white asparagus is served with a ragout which is prepared with white asparagus peeling and trimmings to deliver the richest flavour. And for diners who fancy a classic recipe with a delectable taste are recommended to try the steamed white asparagus with hollandaise sauce, tomato vinaigrette and brown butter.
Hugo’s is an authentic European fine-dining restaurant serving traditional Western cuisine prepared only with the finest ingredients available. Table-side cooking is the icon of the restaurant.
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