I love experimenting with soup and was excited to try the Watermelon Gazpacho from Green Kitchen Stories. It was a relatively warm summer day in Antwerp and a cold soup sounded refreshing. Although the soup tasted delicious, it was a bit much as a main course. I think it would be better as a starter – strained and served in drinking glasses for a party, perhaps with a shot of vodka.
In Belgium, the Netherlands, Germany, and France, late April to late June is white asparagus season. During this period I always try to eat as much white asparagus as possible – we’ve already had them 4 times! Compared to green asparagus, the white ones are more tender and less bitter. Normally Koen and I always eat them the Dutch way, with Hollandais sauce, ham, smoked salmon and a boiled egg. This season we’ve been experimenting. A few tips from Jeroen Meus to keep in mind when preparing asparagus:
- Poke the bottom of the asparagus with your thumbnail; if moisture comes, they’re fresh
- Rub the asparagus together; if they make a squeaky sound, they’re fresh
- Rather than cutting the end off, break it off with your hands; that way you don’t accidentally cut off any of the tender asparagus