The spears of spring are celebrated through a special menu created by the restaurant’s executive sous chef Marco Mehr

Celebrating the arrival and harvest from the spring season, now is the best time to enjoy the tender white asparagus. Aside from being celebrated for their shade of ivory, it is the juicy sweetness that allows white asparagus to shine in many dishes. Just in time to embrace the seasonal spears, Marco Mehr, executive sous chef of Hugo’s at the Hyatt Regency, Tsim Sha Tsui, is designing a special menu of dishes showcasing the versatility of the beloved vegetable.

From May 1 to June 30, chef Mehr is creating an array of dishes showcasing the best of European white asparagus, accentuating the ivory spears’ versatility through pairings with langoustines, monkfish, and quails, among many. Notable dishes include:

- White asparagus salad with langoustine, cauliflower, fennel and black truffle vinaigrette
- Roasted white asparagus with herbs, sautéed Atlantic monkfish and ratte potato in Meuniere sauce
- White asparagus risotto with morels, stuffed French quail and arugula in port wine jus
- Steamed white asparagus with Hollandaise sauce, tomato vinaigrette and brown butter

The special menu of white asparagus dishes are available at Hugo’s from May 1 to June 30.

Hugo’s, Lobby Level, Hyatt Regency Hong Kong, Tsim Sha Tsui; +852 3721 7733