End of March, Mid April, depending on the weather, hurray!, it’s the beginning of the white asparagus season in the Netherlands (and many other countries). We simple love them!
One of the classic ways of serving white asparagus is with melted butter, boiled eggs, ham and parsley. Enjoying them this way, allows you to taste the slight bitterness and sweetness of the asparagus. The butter and egg bring a velvety feeling to your pallet, and the parsley and white pepper give a touch of sharpness to the dish. In this case we prefer a dry Muscat from the Alsace. A delicate, slightly sweet but dry taste, the smell of fresh fruit.
Combining white asparagus with scrambled eggs makes a lot of sense, especially if you add just a handful of shrimps. The salty, intense taste in balance with the very rich eggs and the asparagus is a very clever idea. The chives in the scrambled eggs lift the dish to a higher level. Enjoy with a Pinot Blanc from the Alsace.
Sauce Gribiche is made with capers, cornichons, and chives. The freshness works very well with the taste of the asparagus. A dish that requires a bit of work, but the result is delicious. Enjoy with a glass of Macon. The wine, made with 100% chardonnay grapes should bring gentle acidity, fruitiness and a floral aroma.
Another exciting combination was created by Johnny Acton and Nick Sandler and is included in their classic book Mushrooms (published by Kyle Books and still available via for instance Amazon and other channels). It’s about three seasonal products: asparagus, morels and wild garlic. To be enjoyed with a full-bodied white wine with a fine acidity.
Cook and Drink 
Since I love green asparagus with scrambled eggs, I’m sure I’d also love the white!
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We made the recipe with scrambled eggs and shrimps with both green and white asparagus: equally tasty!
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Yummy
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Cannot wait to try!
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Enjoy!
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Wonderful, tasty ways of using white asparagus. It’s a shame it’s not as easy to get here.
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Perhaps the green ones?
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Yes, these are more available, and I use them often, though I would prefer the white ones, as they have a more delicate flavor.
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Agreed, the white ones have a intruiging combination of sweetness and bitterness..
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I’m having white asparagus for dinner
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Bon appétit!
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Merci beaucoup
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🙂
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The only time I’ve had white asparagus was in Germany! It was delicious with ham and a white sauce.
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Perhaps a Hollandaise?
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Genuis idea serving asparagus with eggs.
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Thanks! Combining them with mimosa of egg and grated summer truffle is also a great idea!
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Asparagus as an omelette ingredient is so reminiscent of springtimes spent in the Adriatic many years ago. It’s still a combination I enjoy today!
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Sweet memories!
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