These are forbidden vegetables


In the Monastery schools of the 19th century the asparagus were forbidden vegetables because of their reputation to stimulate the sexual appetite.

The green asparagus has the most flavour. The Dutch famous white asparagus have a more subtle flavour. The most important thing with asparagus is freshness, the quarantee for a juicy and tender result.


Pay attention to this when buying fresh asparagus!

They have to be firm to the touch, with no damage and the heads have to be closed. They have to look fresh and shinny and feel heavy. The most reliable way to test for freshness is to break of a little piece at the bottom to see inside if they are crispy and juicy and not tough and dried out.
To prepare white asparagus you peel them starting just under the head down to the bottom with a peeler or a special asparagus knife, then cut of the dry bottom piece. Place the asparagus with the heads all facing the same direction in a deep tray that can be put on the hob or gas. Put the asparagus peelings into a pan and just cover with cold water. Add a little salt and a little mace and brig to the boil, turn of the heat and leave for five minutes. Pour the asparagus water through a sieve on to the asparagus, cover with a tea towel and place one or two plates on top of the towel to keep the asparagus under the water. Cook them for 10 till 15 minutes until just cooked (al dente). Then put the tray in ice water to cool them down quickly or eat them straight away of course.
Asparagus are delicious in a salad with herb vinaigrette, with mayonnaise or with butter sauce and are also often eaten with eggs. Sweetbreads, shellfish or white fish combine very well with asparagus.
What do we drink with asparagus? Rich white wines which are not to pronounced in taste with a touch of fresh acidity like a pinot blanc, pinot gris, grüner veltliner, viognier, sauvignon blanc, soave or a nie and buttery chardonnay without wood storage do well with asparagus. It all depends of course how you prepare the asparagus and what you serve with them. With roast veal you can better go for a light gamay, cabernet franc or pinot noir.
Want to know what Hans serves with our asparagus with crispy langoustine, vadouvain, melon and basil?
These seasonal “forbidden” vegetables are at there best now and served with an original wine combination.