Smart
tips
Portions
Count on 250 to 300 grams of (peeled) white asparagus per person.
Peeling
You can use a special asparagus peeler to efficiently remove the thin skin without breaking the asparagus.
In the Flemish style
Do you like asparagus Flemish style? Here’s how to prepare it: tie the asparagus together, secure the bundle to the handle of a tall saucepan and stand it upright. Serve with finely chopped hard-boiled egg, melted butter and fresh parsley. Season with pepper, salt and, if you like, a pinch of nutmeg.
Cooking tip: how to avoid limp asparagus
Do not cook asparagus for longer than necessary, and check it regularly while cooking. It is ready when you can easily pierce it with a small knife, while it still retains a little firmness.
