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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Become a memberAsparagus balloon
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Become a memberAsparagus goulash
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Become a memberAsparagus macarons
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Become a memberAsparagus mousse from a siphon
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Become a memberAsparagus fried in bread
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Become a memberAsparagus in an eggshell
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Become a memberAsparagus cooked the Parkheuvel way
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Become a memberAsparagus soup
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Become a memberAsparagus sorbet
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Become a memberChinese green asparagus with oyster sauce
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Become a memberGrilled asparagus
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Become a memberMarinated and grilled green asparagus
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Become a memberPickled green asparagus
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Become a memberCrunchy asparagus with sumac
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Become a memberAsparagus jelly noodles
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Become a memberRaw fried asparagus with balsamic vinegar
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Become a memberRaw green asparagus salad
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Become a memberFrothy soup made from asparagus stock
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Become a memberWhite asparagus tips cooked en papillote with parsley butter
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