BITES
Classic
White Asparagus
At Family & Life, we believe
that cooking can, and
should be, a family affair!
This month, we present the
simple white asparagus,
just coming into season in
the month of May, and our
resident chef’s take on this
humble vegetable.
The European white asparagus normally comes into
season in the months of May and June, and is slowly
increasing in popularity in Singapore, as diners begin to
appreciate the vegetable’s unique blend of tenderness
and crunch. The most important thing to note about
the white asparagus is that it’s highly recommended to
cook it when it’s fresh because older white asparagus
tends to taste bitter if left out for too long.
Egg yolks........................4
White wine vinegar................50 ml
White wine..............150 ml
Butter...... 750 grams
Vinegar, tarragon, salt
and pepper........... To taste
MATERIALS
Asparagus
1.
2.
3.
4.
5.
1.
2.
3.
4.
5.
Cooking pot
6.
Whisk
Knife
Tim Meijers is a globe-trotting chef
with more than a decade of experience
working in Michelin-starred fine dining
restaurants. He came to Singapore three
years ago and worked for Saint Pierre
before starting Tim’s Fine Catering
Services, bringing the luxury of fine dining
to offices and homes all over the island.
30
Family & Life • May 2014
Deep tray
Chopping board
Clean cloth
Boil a small pot of water (make sure the mixing bowl fits in
nicely without touching the water).
Melt the butter in a pan and put it aside.
Put in the white wine, vinegar, tarragon, and peppercorn in a
cooking pot.
Reduce this mixture until there is about 50 ml left, then add
50 m