White gold from salty soil
Brabantse Wal Asparagus
The flavor of Brabantse Wal Asparagus is influenced by the pure groundwater of the Kalmthoutse Heide natural reserve, which runs off underground in the direction of Zeeland, and the salty air of the west wind that flows from Zeeland across the Brabantse Wal. The asparagus are harvested once the tip has grown to just beneath the surface. Above ground, the stalks turn green in just a few hours. There are also purple asparagus with a higher sugar content. So white asparagus grows underground while the green and purple variety grow above ground. Brabantse Wal Asparagus are available starting in April (depending on weather conditions). The season traditionally ends on 24 June (Saint John’s name day).
Singing asparagus
‘Asparagus are the only vegetable that entice people to a restaurant,’ says Luc Kusters, chef and founder of Dutch Cuisine. Asparagus are so popular that special events are organized, menus are adapted, and countless people know the jargon.
How to recognize a good asparagus and ensure optimum flavor on your plate? A quality asparagus is hard and firm, the skin firmly attached to the stalk. A little juice runs out when you squeeze it firmly. When you rub fresh asparagus together, they sing, crackling and chirping a little.
The thickness and color of asparagus determine the quality mark (from AA1 to B). The best quality is white, straight as a candle, and thick (AA1). However, this is no indication of the flavor, which is determined by the soil, the plant and freshness. This is why Brabantse Wal Asparagus stand out from the rest, thanks to the salty sea air and pure groundwater.
White asparagus must be peeled, and half a centimeter cut from the bottom of the stalk. Don’t throw the peels away; cook them in water for 30 minutes to obtain a lovely asparagus broth. Serve the asparagus with butter sauce, ham and eggs or a good Hollandaise sauce.
Want to enjoy the white gold?
In spring, you can enjoy the white gold at various restaurants (check out the participating Dutch Cuisine restaurants) or straight from the grower, such as asparagus and wine farm De Santspuy in Etten-Leur, which organizes an annual festive five-course asparagus dinner in collaboration with Dutch Cuisine caterer Ravanello. A tour of the farm and vineyard is included.
Want to buy and prepare them yourself? You can find addresses of growers who sell asparagus directly on the brabantsewalasperges.nl. The website also features inspiration for delicious dishes in which you can use asparagus.