Asparagus

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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.

Flavour 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 balloon

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Asparagus goulash

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Asparagus macarons

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Asparagus mousse from a siphon

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Asparagus fried in bread

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Asparagus in an eggshell

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Asparagus cooked the Parkheuvel way

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Asparagus soup

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Asparagus sorbet

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Chinese green asparagus with oyster sauce

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Grilled asparagus

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Marinated and grilled green asparagus

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Pickled green asparagus

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Crunchy asparagus with sumac

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Asparagus jelly noodles

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Raw fried asparagus with balsamic vinegar

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Raw green asparagus salad

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Frothy soup made from asparagus stock

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Sweet and sour asparagus parcels