How to eat White asparagus? La belle époque, Hotel Okura Tokyo, Akasaka, Tokyo

The renewal of the interior at La belle époque and spring cuisine

White Asparagus

The Season had come again. The spring brings white asparagus. As usual spring, I have been to la ber epoque to enjoy white asparagus. This time, I had attended to my mother to introduce the taste of white asparagus.

The white asparagus is the seasonal vegetable. White asparagus on the market informs us the timing when the spring is coming. The white body, a little bit bitter and sweet taste, lovely soft but fibre texture and the flavour of soil has shown the length of winter and seasonal cycle of the nature. This ingredient is generally cooked as poiret (roasted with butter), steamed with butter or stuff into the soup etc.

Renewed interior but the taste and presentation were kept La belle époque style.

On my visiting to la Belle Epoque in Hotel Okura, we had tried two cooking method of white asparagus, steamed with butter and poiret. I had preferred the poiret which had rich with the fibre texture and the essence of taste and flavour from white asparagus. The steamed with butter was very nice at la Belle epoque. The degree of the cooked temperature and duration was perfect to bring out to the dish. The creamy and less fibre texture has juicy vegetable soup from itself. The bitterness was little bit stronger in poiret one.

The poiret of asparagus.

Meuniere of dover sole

As the conclusion of our discussion, steamed with butter, generally cooked in Japan, was the best in our idea.