The White Gold of Brabant | Asparagus

Between around the end of April and June 24, Brabant asparagus is harvested, a tradition deeply rooted in the culture and culinary heart of the region. They are called ‘white gold’ for good reason — these elegant white spears represent taste, tradition, and craftsmanship all in one.

The Brabant asparagus owes its refined flavor to the special sandy soil in the region. The well-drained soil combined with the mild climate ensures that asparagus can grow optimally here. Because the asparagus is kept underground, it remains white. As soon as an asparagus tip emerges above the sand and catches sunlight, the color begins to change to green. In Brabant, asparagus harvesting is still done by hand — a craft that has been passed down for generations. Harvesting is precision work: the stalk must be carefully removed from the earth without damaging it, so that its flavor and texture are preserved.

Symbol of spring

The arrival of the first Brabant asparagus is a festive moment every year. Asparagus festivals, tastings, and markets are organized in countless places throughout the province, including Den Bosch, of course. Restaurants create special asparagus menus in which the seasonal vegetable takes center stage. The classic combination of asparagus with ham, hard-boiled egg, and butter sauce remains unparalleled, but chefs are also increasingly daring to experiment. Nowadays, you can find asparagus in salads, risotto, quiches, and even on the barbecue. Have you ever had asparagus ice cream?

What makes this vegetable extra special is the relatively short period in which it is available. This makes the white gold an exclusive treat that you enjoy all the more while you can. Nothing beats the taste of fresh, just-harvested Brabant asparagus: tender, juicy, and with a subtle, earthy note.
 

Asparagus facts

Asparagus is not only delicious, but also full of surprises. Did you know, for example, that an asparagus plant can live up to 10 years and continues to produce new stalks year after year? And on warm days, an asparagus can grow as much as 7 centimeters per day — you could almost see it happening!

In ancient times, it was already believed that asparagus was an aphrodisiac and had medicinal properties. It was said to cleanse the liver, combat fatigue, and even stir up romantic feelings.

Another interesting fact: not everyone smells the typical odor after eating asparagus. This is because some people lack a specific enzyme needed to detect that smell. Whether you smell it or not, it’s all part of it!

Tip: how to clean asparagus perfectly and cook it

Cleaning and preparing asparagus is easier than it seems, at least if you do it right. Here’s how to do it:

1.    Wash the asparagus carefully under cold water to remove sand and soil.

2.    Peel them carefully with a vegetable peeler from about 2 centimeters below the tip downward. Turn the asparagus slightly each time so you peel all the way around. The skin is tough and must be completely removed.

3.    Cut off the woody end (about 2 centimeters) from the bottom.

4.    Bring a large pan of water to the boil and add a pinch of salt, a knob of butter, and optionally a little sugar.

5.    Carefully place the asparagus in the water, bring back to the boil, and, depending on the thickness, let them simmer gently for 8 to 12 minutes.

6.    Remove the asparagus from the pan with a slotted spoon and let them drain briefly on a clean tea towel.

Serve them the classic way with ham, egg, and butter sauce, or let your creativity run free. Enjoy them while the season lasts — the white gold is more than worth tasting.

Hotel Central has been buying asparagus from the same supplier for years: Asparagus Farm Ter Stege in St. Michelsgestel. The mother of Karin Rademaker, the hotel’s current director, used to take her daughter along to Wim ter Stege to pick up the asparagus for the restaurant. She also peeled all the asparagus herself, truly! Fortunately, Helma and Frenk ter Stege now deliver the asparagus peeled to the hotel.

If reading this has made you hungry, come by our rooftop terrace or Brasserie Cé. If you have any fun recipes, let us know