green asparagus

Oh, the humble green asparagus! While its white cousin often gets all the fancy attention in the Netherlands, the vibrant green spears offer a whole different kind of joy, especially when you’re the one plucking them straight from the earth. And trust me, there’s nothing quite like the satisfaction of a “pick-your-own” asparagus adventure on a sunny Dutch farm!

Imagine this: You arrive at a charming farm, perhaps with friends, family, or just your own adventurous spirit. The air is fresh, perhaps a gentle breeze rustles through nearby fields, and before you lies a sea of delicate, feathery asparagus fronds. Armed with a basket and a special asparagus knife (or sometimes just a good old strong thumb!), you set out on your mission. It’s a treasure hunt, really! You carefully part the feathery greenery, searching for those perfect, perky spears poking through the soil.

There’s a quiet thrill in spotting a particularly plump one, gleaming green in the sunlight. You crouch down, line up your knife (or finger!) and snap! – the satisfying sound of a perfectly harvested spear tells you you’ve done it right. It’s an almost meditative experience, this mindful harvesting, connecting you directly to your food source. And when you’re with loved ones, it transforms into a lovely shared activity, filled with laughter, friendly competition for the “biggest spear,” and the joy of filling baskets together. You’re not just getting groceries; you’re creating memories and a genuine farm-to-fork story.

Once your basket is brimming with your emerald bounty, you head home, filled with the fresh air and the delicious anticipation of what’s to come. These aren’t just any asparagus; these are your asparagus!

Bringing Your Green Goodness Home!

The beauty of freshly picked green asparagus is its tender crispness and vibrant flavor. You don’t need to do much to make it sing! Here are a few delightful ways to enjoy your hard-earned harvest:

Cooking Recipes:

Simple Roasted Green Asparagus with Lemon & Parmesan: This recipe lets the natural sweetness and slight earthiness of the asparagus shine.
- Ingredients:
  - 1 lb (approx. 450g) fresh green asparagus, tough ends snapped off
  - 2 tbsp olive oil
  - Salt and freshly ground black pepper to taste
  - 1 lemon, half sliced into wedges, half for juice
  - 2-3 tbsp freshly grated Parmesan cheese
- Instructions:
  1. Preheat your oven to 400°F (200°C).
  2. On a large baking sheet, toss the asparagus with olive oil, salt, and pepper until evenly coated. Add a few lemon wedges to the pan.
  3. Roast for 10-15 minutes, or until the asparagus is tender-crisp and slightly charred in spots. The cooking time will depend on the thickness of your spears.
  4. Remove from the oven, squeeze fresh lemon juice over the top, and sprinkle generously with Parmesan cheese. Serve immediately as a fantastic side dish!
Creamy Asparagus and Pea Risotto: A comforting and elegant dish that truly celebrates spring flavors.
- Ingredients:
  - 1 tbsp olive oil
  - 1 tbsp butter
  - 1 small onion or 2 shallots, finely chopped
  - 1 clove garlic, minced
  - 1.5 cups Arborio rice
  - ½ cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
  - 4-5 cups hot vegetable broth (or chicken broth)
  - 1 lb (approx. 450g) green asparagus, tough ends snapped off, cut into 1-inch pieces (reserve a few tips for garnish if desired)
  - ½ cup fresh or frozen peas
  - ½ cup freshly grated Parmesan cheese, plus extra for serving
  - 2 tbsp unsalted butter, cold
  - Salt and freshly ground black pepper to taste
  - Fresh parsley, chopped, for garnish
- Instructions:
  1. In a large, heavy-bottomed pot or Dutch oven, heat olive oil and 1 tbsp butter over medium heat. Add the chopped onion/shallots and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  2. Add the Arborio rice and stir for 2 minutes until the edges of the rice grains become translucent.
  3. Pour in the white wine and stir continuously until it’s completely absorbed by the rice.
  4. Begin adding the hot broth, one ladleful at a time, stirring frequently. Wait until each ladleful is almost completely absorbed before adding the next. This process usually takes about 18-20 minutes.
  5. About 5 minutes before the risotto is done (when the rice is almost al dente), add the asparagus pieces (and any reserved tips) and peas. Continue adding broth and stirring until the asparagus is tender-crisp and the risotto is creamy.
  6. Remove from heat. Stir in the ½ cup Parmesan cheese and 2 tbsp cold butter. Season with salt and pepper to taste.
  7. Let it rest for a minute, then serve immediately, garnished with fresh parsley and extra Parmesan.

Cocktail Recipe: The “Green Thumb Gin Smash”

Who knew asparagus could make a surprisingly refreshing cocktail? Its subtle earthiness adds a unique depth.

Ingredients:
- 2 oz good quality gin
- ½ oz fresh lemon juice
- ½ oz simple syrup (equal parts sugar and water, heated until sugar dissolves, then cooled)
- 2-3 thin spears of green asparagus (about 3-4 inches long, very tender ones are best)
- 2-3 slices of cucumber
- Fresh mint leaves
- Soda water (or tonic water for a bitter note)
- Ice
Instructions:
1. In a sturdy cocktail shaker, gently muddle (crush) the asparagus spears, cucumber slices, and mint leaves to release their flavors. Don’t overdo it, just enough to bruise them.
2. Add the gin, fresh lemon juice, simple syrup, and fill the shaker with ice.
3. Shake well for about 15-20 seconds until thoroughly chilled.
4. Strain the mixture into a chilled glass filled with fresh ice. You can double strain if you prefer no small bits.
5. Top with soda water (or tonic).
6. Garnish with a fresh asparagus spear, a lemon twist, or a sprig of mint. Sip and enjoy your uniquely fresh, garden-inspired libation!

So, next time you’re craving a culinary adventure, consider a trip to a Dutch farm for a delightful day of picking your own green asparagus. It’s an experience that nourishes the soul as much as it does the plate!

Ecologische Tuinderij De Tilgrupshof

vegetables, herbs, fruit, berries

friesland

De Tilgrupshof is an ecological self-picking garden located at Tilgrupsweg 2A in Appelscha, which opened in January 2024. It operates on a Community Supported Agriculture (CSA) model, inviting individuals to become “harvest partners” (oogstgenoten) who participate in the cultivation and harvesting of their own ecologically grown vegetables. The farm prioritizes biodiversity and soil health, refraining from the use of chemical pesticides or artificial fertilizers, and employing minimal soil disturbance. Harvest partners have access to the garden seven days a week, from sunrise to sunset, for approximately 30 weeks each season, typically from mid-May to November. This allows them to harvest a wide variety of fresh, local produce. The annual contribution for a harvest share operates on a variable tariff, ranging from €200 to €350 per share (with a standard contribution of €275), and offers discounts for children. Participants are expected to harvest for their own fresh consumption, fostering solidarity within the community. Weekly emails guide partners on what produce is currently ready for harvest. While primarily accessible by bike, limited parking for cars is available.

Pluck van het veld

fruit, vegetables, flowers, herbs

noord-brabant

Pluck van het veld is a self-picking farm located in Cromvoirt, near Den Bosch, offering visitors the opportunity to harvest their own fresh, unsprayed produce directly from the field. The farm operates on ecological and regenerative principles, focusing on soil health, biodiversity, and cultivating local, seasonal food without chemical pesticides or artificial fertilizers. The primary offering is a subscription model that allows members to weekly pick their own selection of vegetables and herbs from May through mid-December. The diverse range of produce available includes common staples and unique seasonal varieties.

Pluk Drenthe

fruit, vegetables, herbs, berries

drenthe

Pluk Drenthe is an exceptional estate located just outside Assen, nestled in the verdant province of Drenthe, Netherlands. It serves as a distinctive venue for meetings, workshops, and team-building events, set within a serene natural landscape featuring ancient trees, a pingo ruin, and picturesque views of heathland and a prehistoric lake. The location offers a diverse range of activities, including: Archery lessons from an experienced instructor. Breathwork sessions that combine modern science with ancient techniques for relaxation and energy, optionally complemented by an ice bath. Japanese Forest Bathing (Shinrin Yoku), a guided sensory experience designed to reconnect participants with nature and enhance well-being. Cooking workshops where guests prepare delicious meals over a wood fire. Fire ceremonies as a unique way to foster connection and personal transformation. The estate provides intimate meeting spaces for up to 20 individuals, with additional outdoor capacity for up to 50 participants in a large tent during the summer. Catering emphasizes healthy, organic, and seasonal ingredients, often sourced from the immediate surroundings.

Sfeer van Willems

fruit, vegetables, flowers, herbs, berries

gelderland

This self-picking farm, Sfeer van Willems, is a sustainable vegetable and fruit garden spanning one hectare, located on the northeastern edge of Wijchen. Run by Frank and Wilma Willems, the farm is dedicated to providing healthy, sustainably produced food, cultivated without artificial fertilizers or pesticides, and connecting people with nature through a small-scale, socially responsible approach. Visitors can become “harvest partners” through a subscription, granting them access to self-pick seasonal vegetables, fruits, herbs, and flowers almost every day of the year (08:00-19:00, or until 17:00 in autumn/winter). They receive weekly updates on what is ready for harvest and are encouraged to bring their own bags or crates.

Pluktuin Uden

fruit, vegetables, flowers, herbs, berries

noord-brabant

Pluktuin Uden is a self-picking garden located on the Hooistraat in Uden, founded by urban farmer Yvonne Ree. The garden operates on a Community Supported Agriculture (CSA) model, allowing subscribers to harvest fresh produce directly from the plants. It is committed to environmental sustainability, utilizing biologically certified starting materials and cultivating with profound respect for the soil and biodiversity, free from pesticides or artificial fertilizers. The farm offers a broad selection of produce for self-picking. Subscribers can gather from over 85 different varieties of vegetables, which include creamy yellow potatoes, crisp lettuce, a diverse range of tomatoes (such as the unique Peruvian purslane), green asparagus, groenlof, summer purslane, zucchini, pointed cabbage, and kohlrabi. For small fruits, the garden yields red, white, black, and pink berries, gooseberries, honeyberries, grapes, Japanese wineberries, raspberries, kiwiberries, and strawberries. The extensive herb garden features more than 80 different herbs, suitable for culinary applications, healthful teas, and, with expert guidance, for preparing medicinal ointments or tinctures. Additionally, the garden cultivates beautiful, often edible flowers, grown naturally for decorative purposes and to attract beneficial insects, while also offering unexpected flavors like the nutty blossoms of overgrown cabbage or chive flowers.