Asparagus season is a big deal in Holland. The white asparagus harvest is so highly anticipated that the Dutch call it witte goud, or “white gold.”
|White Asparagus beds at Santspuy farm in Etten Leur, Netherlands|
|Möller Shop (r), Willemsparkweg 15|
If you are lucky enough to be in northern Europe at this time of year, you will likely enjoy locally sourced, i.e. fresher, asparagus. White asparagus is produced mainly in Limburg, the southernmost Dutch province. This proximity to Belgium blurs the lines about whether it was the Flemish or the Dutch who started serving eggs and buttered potatoes with parsley to make a more substantial asparagus dish.
|Traditional Dutch Style White Asparagus|
The white asparagus currently available in U.S. food markets comes from Peru. You might notice that the spears are a bit shorter and stouter than green asparagus.
He recently bought one bunch of Peruvian white asparagus at our local supermarket and turned it into two dishes.
Later when he was ready to cook, he cut about two inches off the stems and set them aside for making soup.
Michel decided to steam the asparagus for a few minutes. He can’t handle the commonplace boil-the-life-out-of whatever-you-cook method employed in Dutch home kitchens.
Our seasonal white asparagus was topped with a sauce made from shallots, butter, lemon, and juniper berries.
Here’s a re-post:
Juice of one lemon
1 tablespoon dried juniper berries
Salt and pepper
Melt butter in a small saucepan over low heat. Add shallots, lemon juice, and juniper berries, and a pinch of salt and pepper.