Cooking white asparagus and getting a lobster fix

The white asparagus season typically runs from April till June. The vegetable is prized for its sweet, subtle and less herbaceous flavour. Learn how to prepare and cook it, as well as make a Hollandaise sauce, from scratch.

Here are the week's highlights on The Straits Times food website ST Food - straitstimesfood.com.

WHITE ASPARAGUS SEASON

White asparagus from Europe is in season.

The vegetable, which is grown in the soil beneath the ground, is typically available from April till June.

It is prized for its subtle, sweet and less herbaceous flavour.

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In Singapore, we also have year-round access to white asparagus varieties from Peru and Thailand.

If you want to cook it at home, the key, says group executive chef Wolfgang Ranner of German restaurant chain Brotzeit, is in the preparation.

It is essential to peel each spear meticulously because the outer skin is tough and fibrous.

In this video, I learn how to prepare and cook the spears as well as how to make a Hollandaise sauce from scratch.

Cooking white asparagus: http://str.sg/white-asparagus

LOBSTER FIX

Lobster rolls have been making their way onto more menus at eateries here.

It is essentially a luxe sandwich, filled with chunks of lobster meat tossed in a simple dressing.

I've put together a list of eight places where you can go for your lobster roll fix.

Lobster rolls: http://str.sg/46WD

COOKING TIME

This week, put a little more love into what you spread onto that slice of toast.

Apart from the usual spreads such as kaya, peanut butter and jam, shake up your breakfast plate with these four Washington Post recipes for toast toppings.

There are savoury and sweet options, from a blueberry and goat cheese toast with lemon thyme butter, to a grilled corn and scallion toast with coriander cream.

ST Food also has two phyllo pastry recipes by British chef and cookbook author Yotam Ottolenghi.

The best part about them is that you don't need to make your own pastry - use ready-made phyllo, which is available at supermarkets, to make walnut, cinnamon and haloumi baklava and feta and herb phyllo tart.

Toast recipes: http://str.sg/46WQ

Phyllo recipes: http://str.sg/46gg

ST Food showcases stories from ST and her sister publications, as well as regional and international newspapers.

There are videos, recipes and a social media section featuring the accounts of ST's food writers.

Use the search function to find what you are looking for, be it where to eat or what to cook.

•Follow Rebecca Lynne Tan on Twitter @STrebeccatan

A version of this article appeared in the print edition of The Sunday Times on May 14, 2017, with the headline 'Cooking white asparagus and getting a lobster fix'. Print Edition | Subscribe