Rich in vitamins A, C, E, and K and packed with antioxidants the elegant asparagus spear is served in six stylish ways this season at Gobo Upstairs, Traders Hotel Kuala Lumpur. The asparagus is only in season for approximately six to eight weeks and in this short window Gobo Upstairs debuts its asparagus promotion, presenting guests with a sextet of mouth-watering culinary creations. As well as the conventional green spears guests will also be able to sample the rarer white asparagus, which is more delicate in taste with a subtle nutty flavour.
A smoked salmon salad is luxed up with the addition of grilled white asparagus, served with balsamic orange, baby romaine leaves, croutons and truffle vinaigrette. A forkful of this refreshing concoction dances with flavours, teasing the palate with its combination of smoky, crunchy and zesty hints.
The classic combination of poached egg and asparagus is a grown-up version here with the asparagus being roasted rather than just steamed. The gentle heat of roasting releases warm asparagus juices that complement a perfectly runny poached egg. This dish further packs a formidable punch with tangy parmesan cheese and a rich hollandaise sauce.
A bowl of spring goodness comes in the form of the vegetarian asparagus soup, smooth in consistency with texture coming from the sautéed wild mushrooms swimming across its surface. Dip in the accompanying grilled sour bread stick, liberally smeared with mascarpone cheese for another layer of texture and crunch and you’ll find it hard to stop at just the one bowl.
Or save some room for the equally as comforting asparagus risotto; perfectly al dente Arborio rice sautéed with white and green asparagus, grilled chicken and parmesan cheese.
A notoriously difficult dish to get right, this sublime risotto will have your taste buds singing with delight as you spoon in mouth after mouth of creamy rice, crunchy asparagus, tender grilled chicken and salty cheese.
Flaky and moist pan seared salmon with caramelised onion and caper cream reduction with brown butter almond crust white asparagus is an inspired melange, the asparagus here playing the perfect foil to the rich and fatty salmon. The sweetness of the caramelised onion coupled with the sharp, tart flavours of the caper-studded cream accompanying the fish is both a visual and taste treat.
The final permutation comes in the form of sautéed white asparagus with wild mushrooms glazed au jus served alongside a stunning grilled mulwarra black angus tenderloin and pomme puree. Once again the spears are the stars on the plate, complementing rather than overwhelming the flawlessly cooked steak. A smear of luscious pomme puree is all that’s needed to complete this well-executed dish.
The asparagus promotion runs from April 2013 to the end of the asparagus season at Gobo Upstairs,Traders Hotel Kuala Lumpur.