White asparagus from Northern Europe — naturally sweet and light, never overpowering

▲Spring-harvested white asparagus paired with sea urchin offers a rich yet crisp texture. (Photo provided by the hotel)

Tourism Center / Taipei Report

Spring is the peak season for white asparagus. In season, it is sweet, juicy, and crisp in texture, with a fresh flavor that makes it the most iconic spring ingredient. Some Western chefs who work with premium ingredients use it to create a variety of creative dishes, adding novelty to spring cuisine.

Taipei Shin Wang Bopin Gallery Western Restaurant has recently launched dishes featuring seasonal white asparagus from Northern Europe. Chef Jian Cheng ... blends it with fresh sea urchin, salmon roe, and caviar to craft this springtime delicacy. The dish is elegant and understated, with the tender sea urchin complementing the sweetness of the asparagus. The umami of the salmon roe enhances the freshness, while the mild caviar tones down the richness. The combination brings out the inherent purity of the asparagus. "The best way to enjoy the asparagus is to taste its natural sweetness and refreshing flavor," said the chef.
Topped with the chef’s special sauce made from Japanese scallions—commonly known as chives—which are mellower than other spices, the sauce is delicate, smooth, and richly aromatic, delicious without overpowering the dish. (The above dish is NT$1,200 for a single order; advance reservation is recommended.)