A Celebration of White Asparagus Season at Italian Restaurant in Singapore, Solo Ristorante
Located at buzzing Amoy Street, the cosy fine-casual Italian restaurant in Singapore, Solo Ristorante, will proudly showcase the spring season’s sought-after ingredient – asparagi bianchi – or white asparagus.
Helmed by Chef and Partner Simone Fraternali, the white asparagus will feature in two exquisite set menus that include a vegetarian rendition. ‘A Celebration of White Asparagus’ is available for a 4- or 5-course lunch and dinner till 30 June 2021.
The set menu will highlight Chef Simone’s creativity in cleverly combining ingredients and classical cooking techniques that best bring out the natural sweetness of the white asparagus. Its versatility makes it a wonderful companion with meat, seafood and even on its own. Much thought has been put into the vegetarian menu as Chef Simone recognises the rising trend of foodies opting for a meat-free or plant-based meal.
Best blanched in a good stock, then carefully cooked in a pan over very low heat with butter and thyme to allow its sweet succulence to come through, the white asparagus is also full of antioxidants, vitamins and minerals, making it truly a spring treasure.
The set menu starts with “The Asparagi” – Simmered white asparagus topped with a morsel of creamy sea urchin and dressed with a zesty orange and tarragon sauce. An homage to one of Chef Simone’s beloved ingredients, uni, the star ingredient is cooked with butter and thyme. Here’s a tip: cut the fibrous white asparagus lengthwise and fold or roll around for easy eating.
“Uovo” is the perfect mellow blend of soft egg with creamy white asparagus fricassee (velvety smooth puree), soft potatoes and crispy prosciutto; here, the asparagus is cooked together with butter, chives, cream and shallots. The vegetarian version comes without prosciutto.
Showcasing Chef’s skill in pasta is the Emilia-Romagna style “Tortelli” stuffed with spiced butternut, white asparagus, foie gras and balsamic. A 25-year-old Aceto Balsamico Tradizionale di Reggio Emilia (balsamic vinegar) is used, resulting in a decadent dish that is a fine balance of sweet and savoury flavours. Instead of foie gras, the vegetarian counterpart is topped with a generous amount of shaved truffle.
For the mains, you may choose between the vibrant “Spigola” – Mediterranean seabass with white asparagus, clams and a flavourful green peas broth; or the soulful “Vitello” – Veal tenderloin with silky white asparagus, baby carrots, capers and wholegrain mustard. In the meatless version, we have “Asparagi” – Silky white asparagus with green peas, baby carrots, capers and tarragon sauce.
To end the meal, the “Te’verde” is a matcha and vanilla cremoso (soft cream) served with an intriguing homemade white asparagus gelato and candied lemon.
To accompany the meal, a good selection of Italian wines from S$15 a glass, beers, liquors and spirits is available. Recommended tipples to go with the white asparagus dishes include are the 2018 Paolo e Noemia d’Amico Falesia Chardonnay (Italy, Umbia, S$115) and the 2016 Michele Chiarlo Barbaresco, Nebbiolo (Piedmont, S$138).
A Celebration of White Asparagus comes at S$158++ per person for five courses or S$98++ per person for four courses of the vegetarian set menu.
Address: 45 Amoy Street, Singapore 069871
Uovo
soft egg with creamy white asparagus fricassee (velvety smooth puree), and soft potatoes
Spigola
Mediterranean seabass with white asparagus, clams and a flavourful green peas broth