Tender, delicate, and truly a once-a-year indulgence, white asparagus has made its much-anticipated return for the 2025 season. Imported directly from the fertile fields of Holland, this seasonal favourite is only available for a short time, so now is the perfect moment to place your order.

In much of the northern hemisphere, bright green asparagus signals the arrival of spring. But in Germany, the Netherlands, and parts of Europe and western Asia, it’s the pale, creamy spears of white asparagus that take centre stage. Also known as white gold or edible ivory, this prized vegetable is cultivated with care by keeping the shoots covered with soil to block sunlight, preventing photosynthesis and preserving their signature colour and tenderness.

White asparagus is renowned for its sweeter, milder flavour and more delicate texture compared to its green counterpart. To prepare it properly, be sure to peel the lower parts of the spears before cooking — this removes the fibrous outer layer and allows the subtle flavour to shine. Steamed or boiled until very tender, white asparagus is traditionally served with Hollandaise sauce, melted butter, or even mayonnaise, often accompanied by boiled potatoes for a hearty, satisfying meal.

In Germany, weißer Spargel is so beloved that entire festivals are held in its honour each spring. And while it remains a seasonal delicacy in Europe, you don’t have to travel far to enjoy it — Chalet Suisse Restaurant in Ampang has once again arranged for premium Grade A and B white asparagus to be flown in for Malaysia’s eager gourmands.

White asparagus is typically more expensive than green asparagus because it’s only available a few weeks a year and the growing process requires special attention. The relative rarity translates to premium prices, but for some people, those sweet stalks are worth it. In Malaysia, since most green asparagus is imported anyway, the price difference isn’t quite as dramatic as it might be in countries where asparagus is grown.

Regular deliveries will be arriving in Malaysia throughout the season, which typically runs from early April until mid-June. In recent years, over 500 kilograms were imported to Malaysia, and even more is expected this year to meet growing demand.

White asparagus is available through June 21, 2025 for just RM140 per kilogram, with a minimum order of 2 kilograms. Go in with a friend or two if you like — it’s the perfect way to share the season’s bounty. You can collect your order directly from Chalet Suisse, or have it delivered to your door via Lalamove, paying only the courier’s standard rate.

For those looking to make their experience complete, Chalet Suisse also offers an instant Hollandaise sauce mix for RM10, making it even easier to enjoy this special delicacy at home.

HOW TO COOK YOUR WHITE ASPARAGUS 

The delicately sweet spears demand kid-glove treatment in the kitchen too. Lay spears flat on a cutting board and peel the bottom two-thirds of each spear with a vegetable peeler. Boil in a large skillet filled with several inches of water until very tender, 10 to 20 minutes. (Don’t leave them tender-crisp as you might with green asparagus.) The traditional way to eat them is with your fingers, dipping them in Hollandaise sauce. 

GET YOURS NOW!

To place your order or make inquiries, visit www.chaletsuisse.com.my and submit your order form online. Alternatively, send a WhatsApp message (no calls, please) to 011-3149 0434 (Mariel) or drop an email to [email protected], or [email protected]. A downloadable and printable order form is below.

Pick-ups are available at Chalet Suisse Restaurant:
No. C11-1, Jalan Ampang Utama 1/1, Off Jalan Ampang, 68000 Ampang, Selangor

Celebrate the season and savour the taste of white asparagus while it lasts!

Special Dinner Alert!

Mark your calendar for a truly memorable evening: Chalet Suisse is hosting a two-nights-only, multi-course white asparagus dinner on June 20 and 21, 2025, showcasing this celebrated ingredient in all its glory. Stay tuned for more details or check for information at www.chaletsuisse.com.my.

The post White Asparagus Season Returns for 2025! appeared first on ExpatGo.

If you’re an aficionado of asparagus, this is a particularly great time of year – because for a short time, you have a wider-than-usual choice!

In much of the northern hemisphere, bright green spears of asparagus are a signal that spring has fully arrived. But in Germany and a handful of other European countries, chefs and shoppers are looking for those spears in a different hue altogether: white!

WHAT IS WHITE ASPARAGUS?

White asparagus is very popular in Europe and western Asia. White asparagus is the result of applying a blanching technique while the asparagus shoots are growing. To cultivate white asparagus, the shoots are covered with soil as they grow, i.e. earthed up; without exposure to sunlight, no photosynthesis starts, and the shoots remain white. Compared to green asparagus, the locally cultivated so-called “white gold” or “edible ivory” asparagus, also referred to as “the royal vegetable,” is believed to be less bitter and much tenderer. Freshness is very important, and the lower ends of white asparagus must be peeled before cooking or raw consumption.

Only seasonally on the menu, asparagus dishes are advertised outside many restaurants in Europe, usually from late April to June. For the French style, asparagus is often boiled or steamed and served with Hollandaise sauce, melted butter or olive oil, Parmesan cheese, or mayonnaise. Tall, narrow asparagus cooking pots allow the shoots to be steamed gently, their tips staying out of the water.

According to Eating Well, in Germany, white asparagus (weißer spargel) is celebrated – quite literally – with festivals from April to June. If you’ve never had white asparagus, it is exactly like green asparagus but without chlorophyll (the green in plants that helps generate oxygen in the photosynthesis process). It has to do with the deliberate harvesting process. Germans like it because it’s sweeter and more tender than the green variety.

To learn more about white asparagus and why it’s such a beloved delicacy, click HERE for a great informative article from HuffPost.

HARVESTING ASPARAGUS: WHITE VS. GREEN 

White and green asparagus are grown the same way but there’s one huge difference in the process. White asparagus stalks are picked before they peek through the soil–they never see the sun. The green asparagus stalks are picked after they break through the soil and are exposed to the sun to develop chlorophyll, which is what makes them green. 

HOW TO PEEL YOUR ASPARAGUS

The outer layer of white asparagus can be tough and fibrous, which means it’s best to peel white asparagus. To remedy this, it’s best to use a vegetable peeler to remove the woody layer before cooking the same way you would with green asparagus. Peeling the outer layer of white asparagus makes the stalk very tender after it’s been steamed, roasted or sauteed. 

THE PRICE OF WHITE ASPARAGUS

White asparagus is typically more expensive than green asparagus because it’s only available a few weeks a year and the growing process requires special attention. That rarity translates to premium prices, but to some people, those sweet stalks are worth it. In Malaysia, since most green asparagus is imported anyway, the price difference isn’t quite as dramatic as it might be in countries where asparagus is grown.

Much like 2022, delays caused by supply chain disruptions and the Russian-Ukraine war have again led to a slightly longer wait for white asparagus this year, but it will still be available, with regular deliveries made during the season! Last year, a whopping 500 kg was imported, and even more is anticipated this year to meet the demand for this amazing once-a-year treat.

HOW TO COOK YOUR WHITE ASPARAGUS

The delicately sweet spears demand kid-glove treatment in the kitchen too. Lay spears flat on a cutting board and peel the bottom two-thirds of each spear with a vegetable peeler. Boil in a large skillet filled with several inches of water until very tender, 10 to 20 minutes. (Don’t leave them tender-crisp as you might with green asparagus.) The traditional way to eat them is with your fingers, dipping them in Hollandaise sauce.

Get the recipe: Hollandaise Sauce

Or, for an easy dip, stir together 3 tablespoons each nonfat plain Greek yogurt and low-fat mayonnaise with 2 teaspoons lemon juice, 1 tablespoon chopped fresh dill, and a pinch of salt.

HERE’S HOW TO GET YOUR FRESH WHITE ASPARAGUS!

You can order your fresh white asparagus from Chalet Suisse Restaurant, a long-operating local restaurant which imports the delectable spears of white asparagus direct from Holland during the short and precious growing season, which typically ends in early June.

From now until June 17, 2023, you can place your order and easily arrange for delivery or self pick-up.

All white asparagus is Grade A or Grade B or mixed, depending on the supply.

You can either pick up your order at Chalet Suisse Restaurant in Ampang (address below) at no extra charge, or it can be delivered to your door via Lalamove with no additional surcharge (courier’s cost price only).

You can pay for your order via bank transfer for deliveries or cash/credit card for pick-ups.

The price? RM110.00 per kg (minimum order 2 kg). Go in with a friend to split the order if a whole kilo is too much!

If you don’t want to make your own Hollandaise sauce, you can also order an instant Hollandaise mix for just RM10.00.

For those who want to see the wonder of white asparagus at its finest, consider booking your spot for a sumptuous one-night-only six-course dinner on June 17, 2023 at Chalet Suisse Restaurant. This superb dinner really puts white asparagus in the spotlight, along with a host of other masterfully curated culinary delights.

To place your order or for inquiries:

To learn more about the white asparagus promotion, visit the relevant page on Chalet Suisse’s website HERE. The easiest way is to just order online direct with THIS FORM. Fill up the form online and submit directly to Chalet Suisse.

You can also WhatsApp to 011.3149 0434 (Mariel) or 012.297 1904 (Manfred) – kindly note no phone calls to these numbers; WhatsApp messages only, please!

Additionally, you can place your order by sending an email to [email protected].

For pick-ups, Chalet Suisse is located at No. C11-1, Jln. Ampang Utama 1/1, Off Jalan Ampang, 68000 Ampang. (www.chaletsuisse.com.my)

The post White Asparagus Season Is Back! appeared first on ExpatGo.

The November 4 dinner is an indulgent six-course affair, with five wines offered for pairing. Check out the details below. Kindly note that this is not a TEG Media Wine Dinner, and so reservations will need to be made directly with Chalet Suisse restaurant (603.4252 4589), as indicated.

The post Wine Pairing Dinner at Chalet Suisse appeared first on ExpatGo.

In much of the northern hemisphere, bright green spears of asparagus are a signal that spring has arrived. But in Germany and a handful of other European countries, chefs and shoppers are looking for those spears in a different hue altogether: white!

What is White Asparagus?

White asparagus is very popular in Europe and western Asia. White asparagus is the result of applying a blanching technique while the asparagus shoots are growing. To cultivate white asparagus, the shoots are covered with soil as they grow, i.e. earthed up; without exposure to sunlight, no photosynthesis starts, and the shoots remain white. Compared to green asparagus, the locally cultivated so-called “white gold” or “edible ivory” asparagus, also referred to as “the royal vegetable,” is believed to be less bitter and much tenderer. Freshness is very important, and the lower ends of white asparagus must be peeled before cooking or raw consumption.

Only seasonally on the menu, asparagus dishes are advertised outside many restaurants in Europe, usually from late April to June. For the French style, asparagus is often boiled or steamed and served with Hollandaise sauce, melted butter or olive oil, Parmesan cheese, or mayonnaise. Tall, narrow asparagus cooking pots allow the shoots to be steamed gently, their tips staying out of the water.

According to Eating Well, in Germany, white asparagus (weißer spargel) is celebrated – quite literally – with festivals from April to June. If you’ve never had white asparagus, it is exactly like green asparagus but without chlorophyll (the green in plants that helps generate oxygen in the photosynthesis process). It has to do with the deliberate harvesting process. Germans like it because it’s sweeter and more tender than the green variety.

To learn more about white asparagus and why it’s such a beloved delicacy, click HERE for a great informative article from HuffPost.

Harvesting Asparagus: White vs. Green 

White and green asparagus are grown the same way but there’s one huge difference in the process. White asparagus stalks are picked before they peek through the soil–they never see the sun. The green asparagus stalks are picked after they break through the soil and are exposed to the sun to develop chlorophyll, which is what makes them green. 

To Peel or Not to Peel

The outer layer of white asparagus can be tough and fibrous, which means it’s best to peel white asparagus. To remedy this, it’s best to use a vegetable peeler to remove the woody layer before cooking the same way you would with green asparagus. Peeling the outer layer of white asparagus makes the stalk very tender after it’s been steamed, roasted or sauteed. 

The Price of White Asparagus

White asparagus is typically more expensive than green asparagus because it’s only available a few weeks a year and the growing process requires special attention. That rarity translates to premium prices, but to some people, those sweet stalks are worth it. In Malaysia, since most green asparagus is imported anyway, the price difference isn’t quite as dramatic as it might be in countries where asparagus is grown.

Delays caused by supply chain disruptions and the Russian-Ukraine war have led to a longer wait for white asparagus this year, but it will still be available! At this point, 80 kgs have already been imported and more is on the way to meet the demand for this amazing once-a-year treat.

Cooking White Asparagus

The delicately sweet spears demand kid-glove treatment in the kitchen too. Lay spears flat on a cutting board and peel the bottom two-thirds of each spear with a vegetable peeler. Boil in a large skillet filled with several inches of water until very tender, 10 to 20 minutes. (Don’t leave them tender-crisp as you might with green asparagus.) The traditional way to eat them is with your fingers, dipping them in Hollandaise sauce.

Get the recipe: Hollandaise Sauce

Or, for an easy dip, stir together 3 tablespoons each nonfat plain Greek yogurt and low-fat mayonnaise with 2 teaspoons lemon juice, 1 tablespoon chopped fresh dill, and a pinch of salt.

HERE’S HOW TO GET YOUR FRESH WHITE ASPARAGUS!

You can order your fresh white asparagus from Chalet Suisse Restaurant, a long-operating local restaurant which imports the delectable spears of white asparagus direct from Holland during the short and precious growing season, which typically ends in early June.

From now until June 18, 2022, you can place your order and easily arrange for delivery or self pick-up.

All white asparagus is Grade A or Grade B or mixed, depending on the supply.

You can either pick up your order at Chalet Suisse Restaurant in Ampang (address below) at no extra charge, or it can be delivered to your door via Lalamove with no additional surcharge (courier’s cost price only).

You can pay for your order via bank transfer for deliveries or cash/credit card for pick-ups.

The price? RM95.00 per kg (minimum order 2 kg). Go in with a friend to split the order if a whole kilo is too much!

If you don’t want to make your own Hollandaise sauce, you can also order an instant Hollandaise mix for just RM8.00.

For those who really want to see the wonder of white asparagus at its finest head over to EatDrink.my and get the details on a sumptuous one-night-only six-course dinner on June 18, 2022 at Chalet Suisse Restaurant that really puts white asparagus in the spotlight, along with a host of other masterfully curated culinary delights.

To place your order or for inquiries:

The easiest way is to just order online direct with THIS FORM. Fill up the form online and submit directly to Chalet Suisse.

You can also WhatsApp to 011.3149 0434 (Mariel) or 012.297 1904 (Manfred) – kindly note no phone calls to these numbers; WhatsApp messages only, please!

Additionally, you can place your order by sending an email to [email protected].

For pick-ups, Chalet Suisse is located at No. C11-1, Jln. Ampang Utama 1/1, Off Jalan Ampang, 68000 Ampang. (www.chaletsuisse.com.my)

The post White Asparagus Season Returns for 2022! appeared first on ExpatGo.

Save the date to join us for an evening of safe socialising, a delicious menu, and great wine held at the iconic Chalet Suisse restaurant in Ampang, a 26-year veteran on the KL dining scene!

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MENU

Light Bites and Chalet Bread with Pesto Butter
2020 McGuigan Black Label Sauvignon Blanc (Australia)

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Cheese Quiche à la Chalet Suisse with Mixed Green Salad and House Dressing
2019 Dr. Loosen Dry Riesling Qualitatswein (Germany)

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Swiss Barley Soup “Grison”
2018 Deakin Estate Artisan’s Blend Chardonnay – Pinot Grigio (Australia)

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Lemon & Lime Sherbet

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MAIN COURSE

Sliced Veal “Zurich” served with a Mushroom Cream Sauce, roesti potatoes, and a bouquet of fresh vegetables
2014 Orinoco Pinot Noir (Nelson, New Zealand)

OR

Grilled Barramundi Fish Fillet “Lucerne” served with boiled parsley potatoes and a bouquet of fresh vegetables
2014 Ōhau Gravels Pinot Gris (Ōhau, New Zealand)

OR

Slow Braised Beef Cheek served with red wine sauce served with mashed potatoes and a bouquet of fresh vegetables
2014 Orinoco Pinot Noir (Nelson, New Zealand)

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DESSERT

Swiss Apple Strudel with a warm Vanilla Sauce

Coffee / Tea

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Date: Wednesday, 28 April 2021
Time: 7pm to 10pm
Price: Members RM185 / Non Members RM210

Kindly note that temperature checks, sanitation, and social distancing measures will be in place for this event. To reserve your seats, contact Anne on +603 2094 9664, or via email at [email protected]. See you there!

The post TEG Wine Dinner at Chalet Suisse appeared first on ExpatGo.