The white asparagus:
from bottom to plate
White asparagus is a culinary treasure with a rich history. This vegetable, which peaks especially in spring, is prized for its delicate flavour and versatility in cooking. Find out how this special vegetable grows and why it is so loved by gourmets all over the world.
How white asparagus develops its unique flavour
White asparagus grows underground, distinguishing it from green asparagus, which grows above ground and produces chlorophyll. The lack of light keeps the asparagus white and preserves its mild and mild flavour.
In the Klein-Brabant region, you will find a lot of sand and loam in the soil. The ideal soil for growing asparagus. It lets a lot of air through and absorbs water well. Important when you know that asparagus consists of 95% of water. The soft soil allows them to grow nice and straight.
You can't grow straight asparagus in clods. Hence they are also in verges. So that they stay further away from the hard clay in the soil and stay underground longer.
How are asparagus grown?
The labour-intensive process behind the perfect asparagus
From the moment the asparagus rises above ground, you have to cut them out manually. Otherwise, the tops will start to discolour. First pink, then blue, purple and finally green. Then the flavour changes.
They are best eaten the same day you harvest them. If you still want to store them for a few days, it's best to do so in water and first shock them at 3°. But the sooner you eat them, the better their taste. You can recognise a fresh asparagus by the squeak when you rub them together. Then they sing.
The asparagus season and the necessary rest period
The season runs roughly from March, April to 24 June, the feast of St John. After that, it is time to let the plant rest and let the foliage grow back. This allows them to reabsorb building blocks through photosynthesis. It is very important to respect that. Otherwise, the plant will become exhausted and give fewer shoots the following year.
On average, an asparagus plant produces tasty shoots for about 10 years and several times a season.
Through the eyes of a grower
Katrien De Backer of Asperges Amelinkcx takes you behind the scenes of asparagus cultivation. Discover how asparagus is grown with care and skill - from the field to your plate!
Culinary versatility
White asparagus is often served with traditional garnishes such as ham, boiled eggs, parsley and melted butter or hollandaise sauce.
They can also be incorporated into salads, soups and quiches, highlighting their versatility in cooking. The flavour of white asparagus is subtle, slightly bitter and slightly sweet, making them a popular choice for foodies.
The health benefits of white asparagus are also noteworthy.
They are rich in vitamins, such as vitamin C, vitamin K and folic acid, and contain minerals such as potassium and calcium.
Moreover, asparagus is low in calories and high in fibre, contributing to healthy digestion.
Chef Ferdy speaking
Discover Chef Ferdy's passion for white asparagus! He shares his favourite flavours, recipes and tips to make the most of this delicious vegetable. Watch the video and get inspired!
Healthy enjoyment with asparagus
Dietician Elke explains why asparagus is not only delicious but also super healthy! They are packed with vitamins, are low in calories and contain inulin - a dietary fibre that acts as a probiotic and supports your intestinal flora.
Find out why asparagus is a perfect blend of flavour and health.