You'll have the chance to savour the ingredient’s unique flavour in its entirety, thanks to the culinary team which prepares it in various ways. The appetiser remains a classic; the stalks are delicately steamed, blanketed with hollandaise sauce and topped with a luscious poached egg.

The sweetness of the white asparagus is complemented with the savoury in the next dish, where it is paired with smoky chorizo migas and manchego cheese. But if you prefer it in cream, go for the squid ink and scallop ravioli drenched in white asparagus and tomato butter. Available for lunch and dinner from April 1 to 30.

Pool Grill | Singapore Marriott Tang Plaza Hotel, 320 Orchard Road, S(238865) | 6831 4605 | mhrs.sindt.fb.reservations@marriotthotels.com

Cook and owner Diego Chiarini has dedicated a special section on his updated menu for the white asparagus, with five offerings you can choose from.

Taste it in dishes such as the salad which serves the stalks raw with just burrata mousse and black truffles; homemade fettucine with parmigiana and white asparagus; and pancetta pork mixed with bacon and roasted asparagus. Available from now until May (depending on produce availability).

Oso Ristorante | Level 27 Oasia Hotel Downtown, 100 Peck Seah Street, S(079333) | 6327 8378/9827 1224 | reservations@oso.sg

Chef Dennis Lucchi sources his white asparagus from Germany, and transforms it into beautiful dishes with balanced textures. A delicious example is the royal white asparagus that’s lightly steamed, its tender texture heightened by the salty aged Tuscan pork and earthy shaved black truffles. If you like this, wait until you get served the homemade tagliolini complemented with the richness of the white truffle espuma.

Buona Terra | 29 Scotts Road, S(228224) | 6733 0209 | buonaterra@chateautcc.com

Chef Lino Sauro’s white asparagus menu is what gourmands’ dreams are made of. There’s an array of mouth-watering creations such as the chargrilled asparagus served with hollandaise, black truffles and almonds for extra texture.

The ingredient is also seamlessly worked into the classic Italian dishes—tagliolini seafood carbonara with stalks of white asparagus; white and green asparagus cream with Imperial oscietra caviar and organic egg; and wild asparagus with spicy nduja. Available for dinner on April 5 only, with optional wine pairing.

Gattopardo Ristorante di Mare | 36 Tras Street, S(078975) | 6338 5498/9325 8843 | reservations@gattopardo.com.sg