Family Van Meijl

Evolution
Adriaan started Mulkhof Asparagus in 1987. In the beginning, their main activity was piglet farming, but they were already growing rhubarb and leeks too. When they couldn’t reach the scale they aimed for, they switched to asparagus. That wasn’t easy, as it takes four years before you have a proper harvest—and you still need a bit of luck with the weather. Mulkhof began with just two hectares of asparagus; today, they cultivate over 100 hectares—a remarkable journey!

Family Business
Mulkhof Asparagus is a true family affair. Adriaan and his three sons all lend a hand, so continuity is assured. In addition to white asparagus—grown using various methods—they also cultivate green asparagus on a smaller scale.

Future
Looking ahead, Adriaan plans to experiment further with purple asparagus and is keen to explore organic asparagus production. They’re also testing ways to extend the availability of their asparagus season. To make cooking even easier for consumers, they now peel their asparagus before sale. Adriaan himself loves classic white asparagus served with smoked salmon, or with egg and boiled ham.

Asparagus and Taste
Adriaan is pleased to see more asparagus coming from open fields. The average consumer finds them tastier, as their bitterness diminishes year after year. Varieties only improve over time. Of course, this isn’t solely down to the weather—growing methods, the professionalism of the grower and careful variety selection all play a part.