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Alan Koh “Asparagus can be used in many ways in our kitchen here at Koko. The quality I like most about asparagus is how it is naturally sweet, crunchy and juicy when cooked correctly. I like to sauté new season’s asparagus with sambal chilli paste and to steam or blanch larger spears and make a Tom Yum Hollandaise Sauce to go with it. I also like to roll asparagus spears in thinly sliced sirloin beef then either pan-fry or grill them and finish off with a mirin and soy glaze. I like the sweetness of white asparagus. I prepare it by just steeping it in a pot of boiling water with a bit of butter, lemon juice, salt and pepper, then cover it with foil and set aside. I like to serve white asparagus with tuna tataki in a shiso dressing. Or roast it and serve it with a dark miso sauce.” Koko Restaurant | ||||||||||||||||||||
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Back | Home | About Asparagus | Recipes & Tips | What's New | From the Chefs | Supplying Asparagus | Contact us | Site Map Copyright© Australian Asparagus Council. Disclaimer: While every effort has been made to ensure that the information on this website is correct and up to date, no representation is made or warranty given (either express or implied) as to the completeness, accuracy or currency of the information that it contains. Last updated August 2007 | |
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