Surprisingly fun
It’s always a countdown to asparagus season – the perfect time for asparagus à la Flamande: white asparagus with melted butter, egg and parsley. Hmmm! This springtime delicacy is known as white gold thanks to its mild flavour and delicious aroma. Its white colour comes from the fact that the young shoots grow underground and never see daylight. Boiled, stir-fried, or blended into soup… white asparagus is always a good idea!
Count on 250 to 300 grams of (peeled) white asparagus per person.
You can use a special asparagus peeler to efficiently remove the thin skin without breaking the asparagus.
Do you like eating asparagus the Flemish way? Here’s how: tie the asparagus together, fasten them to the handle of a tall pot, and stand them upright. This way, the tips cook gently in the steam from the boiling water, making them even tastier.
BelOrta white asparagus is grown outdoors, which means that it grows in the open air in the traditional way. This growing method allows the asparagus to ripen slowly and evenly, developing a full flavour and firm texture. The natural environment in which they grow also means the asparagus retain their fresh and pure character.
Adriaan launched Mulkhof Asparagus in 1987. At first, their main activity was raising piglets, but they were already...
In 2019, the Goertz family took the step to grow sweet potatoes alongside their existing asparagus cultivation.
Jos and Frieda Belmans originally grew tomatoes. In 1995, they switched to growing asparagus.
Koen and Nathalie run a small family farm in Beverst. They grow a variety of crops all year round.
The Bries-Tijskens family has been growing asparagus since 1986.
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