Brabant Asparagus | The White Gold
As the first rays of spring sunshine warm the fields of Brabant, a special season begins in our southern Dutch province: asparagus season. From late April to 24 June, Brabant asparagus is harvested — a tradition deeply rooted in the culture and culinary heart of the region. They are lovingly called ‘the white gold’ for good reason. These elegant white spears represent flavour, tradition and craftsmanship in one.
Brabant asparagus owes its refined flavour to the unique sandy soil of the region. The well-draining ground combined with the mild climate allows asparagus to grow in optimal conditions. Because they are kept underground, the spears remain white. The moment a spear peeks above the sandy ridges and catches sunlight, it begins to turn green. In Brabant, asparagus is still traditionally harvested by hand — an age-old craft passed down through generations. It’s precision work: the spear must be carefully lifted from the earth without damage, preserving its perfect flavour and texture.
Symbol of spring
The arrival of the first Brabant asparagus is always a festive moment. Across the province, asparagus festivals, tastings and markets pop up — including in Den Bosch, of course. Restaurants create special seasonal menus where asparagus is the star. The classic combination of asparagus with ham, hard-boiled egg and melted butter remains unbeatable, but chefs are becoming increasingly adventurous. You’ll now find asparagus in salads, risottos, quiches and even on the barbecue. Ever tried asparagus ice cream?
What makes this vegetable so special is its short season. This exclusivity makes the white gold a sought-after treat to savour while it lasts. There’s nothing quite like the taste of freshly harvested Brabant asparagus: tender, juicy, with a subtle earthy note.
Fun Asparagus Facts
Asparagus isn’t just tasty — it’s full of surprises. Did you know an asparagus plant can live up to 10 years, producing new spears every spring? And on warm days, an asparagus spear can grow up to 7 centimetres per day — you could almost watch it happen!
In ancient times, asparagus was believed to be an aphrodisiac and had medicinal powers. It was said to cleanse the liver, fight fatigue and even spark romance.
Another curious fact: not everyone can smell the famous asparagus after-effect in the bathroom. This is due to a genetic quirk — only some people have the enzyme needed to detect that distinct scent. Whether you notice it or not, it’s all part of the fun!
Tip: How to perfectly clean and cook ssparagus
Preparing asparagus is easier than you might think — if you do it right. Here’s how:
1. Rinse the asparagus gently under cold water to remove any sand or soil.
2. Peel carefully with a vegetable peeler, starting about 2 centimetres below the tip, working downwards. Turn the spear slightly as you go to peel evenly. The outer skin is tough and needs to come off completely.
3. Trim the woody ends (about 2 centimetres) from the bottom.
4. Bring a large pan of water to a boil and add a pinch of salt, a knob of butter and optionally a little sugar.
5. Gently place the asparagus into the boiling water, bring it back to a boil and simmer for 8 to 12 minutes, depending on the thickness.
6. Remove the asparagus with a slotted spoon and let them drain briefly on a clean tea towel.
Serve them the classic way with ham, egg and melted butter — or get creative. Enjoy it while you can, because this white gold is worth every bite.
Getting an appetite? Join us in the Brasserie or our rooftop outdoor dining. Please share your secret asparagus recipe should you date to...