Surprisingly fun
The green sibling of the white asparagus grows in sunlight, giving it its fresh, green colour. This crunchy and colourful vegetable is the ultimate springtime treat. Its spicy, nutty flavour suits a wide range of tasty dishes. And here’s another plus: it cooks much faster than the white variety. But grilling, roasting, or adding it to a salad works just as well. So, let’s get cooking!
Before cooking, stand green asparagus upright in cold water for at least 30 minutes. This lets them soak up water and become even crunchier.
In principle, you don’t need to peel green asparagus. But if your asparagus is a bit thicker, it’s a good idea to peel the bottom 4 centimetres.
Fresh green asparagus has a bright green colour, is firm, and has tightly closed tips.
Our green asparagus is grown in open fields, meaning they grow outdoors, surrounded by natural elements. This method allows the asparagus to grow slowly and evenly, developing a full, rich flavour. They also benefit from the natural nutrients in the soil, which adds to their healthy qualities.
Adriaan launched Mulkhof Asparagus in 1987. At first, their main activity was raising piglets, but they were already...
Jos and Frieda Belmans originally grew tomatoes. In 1995, they switched to growing asparagus.
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