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Chef de Cuisine, Chef Andrea Delzano, has created a delightful menu around the German white asparagus, available at Cucina at Marco Polo Hongkong Hotel for only a limited time. 

Welcome and experience a seasonal delicacy ring in the summer the ‘White Asparagus’ at Cucina. Chef Andrea Delzano specially crafted and discovers the sweetness of freshly-harvested German white asparagus, through seven exceptional dishes. Revealing German white asparagus that Chef Andrea has chosen ‘the AAA size German white asparagus’ for its supreme taste and rarity. Chef Andrea Delzano continues his statement of excitement  in selecting the German white asparagus. “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,” said Chef Andrea. He believes serving raw is the best way to savour white asparagus.

One dish, the Raw White Asparagus  Salad with Hokkaido Scallop Tartar, Yuzu Caviar and Beetroot, is a light and refreshing appetiser 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 flavourful acidity to the dish.

Spargelzeit, or white asparagus season, officially begins in Germany in April, and harvesting finishes punctually on 24 June, the Christian celebration of the nativity of John the Baptist.

Another highlight is the Risotto with White Asparagus, Raw Scampi, Egg Yolk Cream and Parmigiano. 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 flavour of white asparagus.

The main course of Iberian Pork Shoulder “Secreto”, Spiced Balsamic Glaze, White Asparagus 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, White Asparagus Cream Soup with Lobster and Chive, Linguine with Garlic, Olive Oil , Chili, White Asparagus, Crab Meat and Sakura Shrimps and Baked Alaskan Black Cod with White Asparagus, Salmon Roe and Baby Potatoes.

Book a reservation as it is available once a year. The white asparagus menu is available from 11 May to 20 June 2019 during lunch and dinner periods only at Marco Polo Hongkong Hotel. For enquires or reservations, please call Cucina at +852 2113 0808 or email nfo@cucinahk.com.

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