Summer Treat – White Asparagus by Chef Andrea Delzanno at Cucina Hong Kong

Summer Treat – White Asparagus at Cucina Hong Kong
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White Asparagus by Chef Andrea Delzanno at Cucina Hong Kong

Hong Kong – From 11 May to 20 June 2019, Cucina is delighted to introduce white asparagus – a seasonal delicacy to ring in the summer. Discover the sweetness of freshly-harvested German white asparagus, through seven exceptional dishes crafted by Chef Andrea Delzanno.

Raw White Asparagus Salad with Hokkaido Scallop Tartar, Yuzu Caviar and Beetroot by Chef Andrea Delzanno at Cucina Hong Kong
Raw White Asparagus Salad with Hokkaido Scallop Tartar, Yuzu Caviar and Beetroot by Chef Andrea Delzanno at Cucina Hong Kong

White asparagus is found across Europe, but the German variety is especially prized – Chef Andrea has chosen the AAA size German white asparagus for its supreme taste and rarity. “The quality and aroma of white asparagus varies from region to region due to the different soils and weather patterns that affect harvesting. I love to select German white asparagus because of its sweetness and plump size,” Chef Andrea explains.

Chef Andrea believes the best way to savor white asparagus is to serve it raw. Raw White Asparagus Salad with Hokkaido Scallop Tartar, Yuzu Caviar and Beetroot (HK$288), a light and refreshing appetizer that enhances the aromatic qualities of the “royal vegetable”. The white asparagus is paired with sashimi-graded Hokkaido Scallop and fresh beetroot, while the yuzu caviar adds a bit of flavorful acidity to the dish.

Another highlight is the Risotto with White Asparagus, Raw Scampi, Egg Yolk Cream and Parmigiano (HK$408). The creamy risotto is made with classic Parmigiano cheese and egg yolk cream, served on top of white asparagus and fresh New Zealand scampi, hidden as small cubes underneath the risotto. The creaminess and light aroma of the egg enhances the distinctive flavor of white asparagus.

Risotto with White Asparagus, Raw Scampi, Egg Yolk Cream and Parmigiano
Risotto with White Asparagus, Raw Scampi, Egg Yolk Cream and Parmigiano

The main course of Iberian Pork Shoulder “Secreto”, Spiced Balsamic Glaze, White Asparagus (HK$408) utilizes the rarely used Iberian Pork Shoulder. The tender pork is paired beautifully with the distinctive taste of white asparagus, with savory-sweet balsamic glaze.

Other must-try dishes include Poached White Asparagus with Hollandaise Sauce and Parma Ham (HK$328), White Asparagus Cream Soup with Lobster and Chive (HK$228), Linguine with Garlic, Olive Oil , Chili, White Asparagus, Crab Meat and Sakura Shrimps (HK$388) and Baked Alaskan Black Cod with White Asparagus, Salmon Roe and Baby Potatoes (HK$428).

Summer Treat – White Asparagus at Cucina Hong Kong
Summer Treat – White Asparagus at Cucina Hong Kong

Available once a year, the white asparagus menu is available from 11 May to 20 June 2019 during lunch and dinner periods. For inquiries or reservations, please call Cucina at +852 2113 0808.

Cucina
Address: Level 6, Marco Polo Hong Kong Hotel, Harbour City, Tsim Sha Tsui, Kowloon
Tel: +852 2113 0808 / info@cucinahk.com

* Prices are subject to a 10% service charge

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