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
Before visiting the brewery, lunch at ‘t Zoete Genot
While my parents were over, Dook (my father-in-law) took us to Arcen, Netherlands to visit the Hertog Jan brewery. Arcen is a beautiful village in the Dutch province of Limburg. Before visiting the brewery, we stopped for lunch in the center of the village at ‘t Zoete Genot. White asparagus is eaten from late April to June, so May is the perfect time to enjoy the asparagus. In the Netherlands, there are two areas where white asparagus is grown, one of them being Limburg. Because of our proximity to the asparagus fields, we enjoyed a delicious, fresh white asparagus themed lunch!