White asparagus ready to be peeled

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

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