Picking your own asparagus in the Netherlands is a delight—fresh air, muddy boots, and the satisfaction of snapping those tender spears straight from the earth. Whether you’re solo or with loved ones, it’s a chance to slow down, laugh over crooked stalks, and fill your basket with spring’s crisp bounty. Back home, rinse them gently and savor their earthy sweetness.
Recipes to try:
- Simple Roasted Asparagus: Toss with olive oil, salt, and pepper; roast at 200°C for 12 minutes until caramelized. Finish with lemon zest.
- Asparagus & Prosciutto Pasta: Sauté chopped asparagus in butter, toss with al dente pasta, torn prosciutto, and a splash of cream. Top with parmesan.
For something playful, blend blanched asparagus into a vibrant Green Goddess Dip (mix with Greek yogurt, garlic, and herbs) or shave raw spears over a salad for crunch. If you’re feeling fancy, infuse gin with a spear for a Spring Martini—shake with vermouth, ice, and a twist of lemon.
And don’t forget: the woody ends make a lovely stock. Simmer with onion and herbs for a light base for soups or risotto.