Witte asperges? Wat is dit?!
Yes, you heard me correctly. White asparagus. Or you can also refer to them as “white gold” or “queen among vegetables”, als je dat wenst!
From the second Thursday of April until around the end of June, you will see these appearing in the supermarkets, food markets and green grocers around the Netherlands. Let me tell you, they are pretty delicious.
White asparagus actually comes from the same plant that creates the green and purple asparagus but undergo careful gardening under specific growing conditions. So, unlike the coloured variations, the white asparagus is grown underground and covered with a dark sheet in order to maintain the humidity and warmth, and to prevent the colouring stage. They are harvested as soon as the tips start to show above ground.
Due to the extra care that is taken in their growth methods, they are more expensive than the coloured variations. Also, their skin should be peeled prior to cooking and eating as it is thicker than what you would expect with the green and purple asparagus.
There are numerous ways that white asparagus can be served, but traditionally it appears to be an accompaniment to ham, cooked egg, butter and parsley potatoes. Ik heb twee weken geleden witte asperges gekookt, maar in plaats van ham en eieren heb ik kip geroosterd. Erg smakelijk!
If you’re keen to try some, you need to get a crack on because it’s almost the end of the season! But if you do miss it this time, no worries, you can just scrub up on some recipes to get ready for next year!
Photo sourced from DutchNews.nl