asparagus Asparagus season is upon us! Traditionally the season starts (in The Netherlands that is) at the second thursday of april and ends at 24th of june. A warm spring will ensure that the asparagus are stocked from the end of march. Another reason to love spring time!
Asparagus are best harvested by hand, when the first rays of sun heat up the earth. They should be harvested as soon and fast as possible when asparagus heads are sticking out the ground. If they are not harvested fast enough, they will start to discolor and tear. This manual labor explains why asparagus cost that much. After harvesting, the asparagus are sorted by color, size, appearance and quality.
White asparagus that grow above the ground will become green asparagus. Usually these asparagus are grown for this specific reason. In taste, white and green asparagus are very different from each other. White asparagus are soft and tender, where green asparagus are firm and have a nutty flavor. Whether you choose green or white asparagus, both variations have an amazing taste!
After you are done peeling, line all of the asparagus up on your cutting board and slice off about 2 cm from the bottom side. You can (if you want to) break the asparagus using your hands, this does take a little skill and you'll end up with asparagus that differ in size. Trimming off the ends using a (chefs) knife is preferred by us. Save the shavings and trimmings though, you can boil some water and make a delicious asparagus soup with it. Click here to read our recipe for a creamy asparagus soup. You can boil asparagus in a specially designed asparagus pan, but a larger pan is also fine. Cook the asparagus for about 15 minutes, they are done when you are able to slightly bend them.
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