• Fri
  • Oct 31, 2014
  • Updated: 1:06am

Asparagus

Vegetable saute

This recipe is just a rough guideline, and you can use whatever fresh, young vegetables are available. They should be blanched so they're almost cooked, before being sauteed with the other vegetables.

Ingredients 8-10 young radishes

Thursday, 5 July, 2012, 12:00am

Take a stalk on the mild side

Harvested from April to June, white asparagus is cropping up on supermarket shelves now, and the seasonal vegetable is also being showcased at restaurants.

10 May 2012 - 12:00am

Roasted asparagus with pancetta and poached eggs

This makes a delicious light lunch. If you're feeling extravagant, shave some fresh black truffle over the eggs just before serving.

Serves 2 8 thick asparagus spears

20ml olive oil

2 large fresh eggs, organic if possible

4 thin pancetta slices

Oil, for pan-frying

30 grams unsalted butter

12 Apr 2012 - 12:00am

Make room for mushrooms, the healthy meat alternative

With a strong woody aroma and flavourful meaty taste, tea tree mushrooms - also known as willow mushrooms - can help to silence those carnivorous cravings if you've just started out on a vegetarian diet.

This recipe by Light Vegetarian Restaurant in Jordan combines many different vegetables for a dish that offers a wide range of nutrients.

3 Apr 2012 - 12:00am

Spears of influence

Canton Room at Gloucester Luk Kwok hotel has been participating in the Department of Health's EatSmart@restaurant.hk campaign for a few years, offering increasingly health-conscious diners a range of dishes with more vegetables and less fat (or oil), salt and sugar.

20 Sep 2011 - 12:00am

BLOOMING marvellous

For a concrete jungle such as Hong Kong, it is surprising how many homeowners love plants. There is no shortage of choice in this city. Even Giorgio Armani has opened a florist, the Armani Fiori in Central.

But picking your favourite plants is the easy part, as it is just as important to know how to take care of them.

2 Sep 2011 - 12:00am

GO West

VIVE LA FRANCE

FARE Contemporary French.

AMBIENCE Sophisticated modern elegance with a panoramic view of Victoria Harbour.

COST HK$2,090 for two including two glasses of wine.

WHO TO BRING Your significant other or to celebrate a special occasion with friends.

22 Jun 2011 - 12:00am

Table talk

Didier Depond of the Salon and Delamotte champagne house will host a dinner on May 4 at Spoon by Alain Ducasse at the InterContinental in Tsim Sha Tsui. The dinner includes frog legs meuniere with gnocchi and watercress sauce paired with the Delamotte Blanc de Blancs 1999; milk-fed veal with braised morel mushrooms and Arbois yellow wine sauce with the S de Salon 1997.

21 Apr 2011 - 12:00am

Keys to Good Cooking - A Guide to Making the Best of Foods and Recipes

Keys to Good Cooking - A Guide to Making the Best of Foods and Recipes By Harold McGee

30 Jan 2011 - 12:00am

Al Pasha Silk Road Cuisine

Fare Mainly Xinjiang, with a variety of dishes featuring horse, camel and venison.

14 Oct 2010 - 12:00am

Dished up

Scott Austin of Austin's Wines in Victoria, Australia, will host a dinner on May 11 at W's Entrecote in Causeway Bay. A selection of wines will be served with a four-course menu that includes a choice for starter of lobster bisque or duck gizzard confit salad and a choice for main of 225 grams of entrecote or grilled salmon. The dinner costs HK$500. Bookings: 2836 3938

7 May 2009 - 12:00am

Take the spear

The realisation that not all asparagus is created equal dawned on me about eight years ago, when I was visiting the Bad Blumau health spa in Austria.

26 Apr 2009 - 12:00am

Fake flora

1 Tulips in glass vase, HK$990, from White Contemporary Homewares, 156 Queen's Road East, Wan Chai, tel: 2907 5338.

2 Pine cone pear, HK$60, from Anglo Chinese Florist, 22 Stanley Street, Central, tel: 2526 3511.

19 Apr 2009 - 12:00am

Dished up

Gaia Gaja, daughter of Angelo Gaja, owner of the 'super-Tuscan' Gaja winery, will host a dinner tomorrow at Angelini restaurant at the Kowloon Shangri-La.

26 Mar 2009 - 12:00am

Spear time

Asparagus comes in thin or thick spears and can be green, purple or white. Thicker stalks are juicier but, because they're more fibrous, they should be peeled. Pencil-thin asparagus has a pleasantly crisp bite. No matter which colour or thickness you use, choose stalks that look bright and have tightly closed tips.

3 Jun 2007 - 12:00am

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