When my friend Cathelijne last came to visit, she brought me a great book called the Flavors of Holland. It is filled with history, anecdotes and delicious seasonal menus.
For May, the main ingredient is – not surprisingly – asparagus. As the book points out:
The difference between the green and the white asparagus is not one of type, but of growing methods. The former has a stronger flavor, is easier to harvest, quicker to cook and the plant is allowed to develop naturally, shoots and foliage at the same time, all above ground. To produce the ‘white’, young male hybrids are embedded in mounds of earth built up to about 45cm; then the farmer must wait some two years until the new spring sun can warm his hidden gold into growth. Only after the harvest time are the green ferns allowed to grow through the earth for their season above ground.
In many parts of the Netherlands, there are asparagus festivals held during this time and white asparagus is definitely the dominant of the two on Dutch menus. Here is one recipe for green and one for white asparagus:
Green Asparagus and Broccoli Soup (Soep van Groene Asperges en Broccoli)
White Asparagus, Quail’s Eggs and Boiled Ham (Witte Asperges, Kwarteleitjes en Gekoookte Ham)
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