Asparagus

Due to their high chlorophyll content, green asparagus have a stronger flavour and contain more vitamin C than white asparagus. White asparagus grow underground and are deprived of light. Green asparagus, on the other hand, are exposed to sunlight.

Basic techniques: frying, roasting, blanching, steaming, deep-frying, cooking en papillote, glazing, grilling, marinating, stir-frying, smoking.

Taste combinations: smoked lamb, lamb chop, Parma ham, lobster, red mullet, sea bass, poached egg, young goat's cheese, Parmesan, Pecorino, grilled potato, risotto, artichoke, tarragon, lemon thyme, almond, butter.

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Asparagus

Asparagus balloon

Asparagus crisps

Asparagus coulis

Asparagus goulash

Asparagus macarons

Asparagus mousse from a siphon

Asparagus fried in bread

Asparagus in an eggshell

Asparagus cooked the Parkheuvel way

Asparagus soup

Asparagus sorbet

Raw asparagus juice bubbles

Chinese green asparagus with oyster sauce

Grilled asparagus

Grilled asparagus with Lardo di Colonnata

Marinated and grilled green asparagus

Green asparagus braised with anchovy butter

Pickled green asparagus

Classic cooked asparagus

Crunchy asparagus with sumac

Asparagus jelly noodles

Raw fried asparagus with balsamic vinegar

BBQ-flavoured raw asparagus

Raw green asparagus salad

Frothy soup made from asparagus stock

White asparagus tips cooked en papillote with parsley butter

Sweet and sour asparagus parcels