Blog 2: Asparagus, food of the gods
ASPARAGUS: FOOD OF THE GODS
Get a glimpse behind the scenes with Coperto Restobar’s blog. With cooking tips, seasonal recipes, culinary trends and background articles. We enjoy sharing our culinary secrets with our guests. Did this whet your appetite for more?
We’re currently in the middle of the asparagus season. In this blog Remco Janssen, Coperto Restobar’s chef de cuisine, will tell you what makes this spring vegetable so special and how he manages to serve the very best asparagus with the finest flavour.
Love it or hate it. Asparagus is widely loved and every year, asparagus season is eagerly awaited by its many fans. With a growing season only lasting a few months, asparagus is a true delicacy, justifying its ‘white gold’ moniker. ‘Edible ivory’ or ‘the royal vegetable’ are other popular designations.
From cultivation to culinary sensation
The cultivation of asparagus is extremely time-consuming, requiring about two years all told. First, special asparagus seed is cultivated and grown into asparagus seedlings. Once the seedlings are large enough, the asparagus growers plant them in asparagus beds. When cracks begin to appear in the ground or the tips of the asparagus shoots are just barely visible, it’s time for harvest.
Asparagus is available between April and June. The 24th of June signals the end of the asparagus season, allowing these pearly wonders a chance to rest until their shining return the following year in many delicious dishes.
Culinary tips from the chef de cuisine
Many younger chefs are rejuvenating the traditional methods for serving asparagus. Imagine asparagus ice cream, for example. That may be a bit much for a first attempt, but traditional Dutch asparagus with country ham, new potatoes and melted butter is easy enough for almost anyone to prepare.
Preparing the perfect asparagus
- Cut away two centimetres from the woody end of the asparagus
- Peel asparagus twice over with a vegetable peeler, removing all fibres
- Place peeled asparagus in a pot
- Add water, covering the asparagus by two centimeters
- Season asparagus with mace, salt or sugar, for example
- Cover asparagus with a damp cloth
- Put asparagus on to boil over medium heat
- Allow asparagus to boil for 20 seconds
- After 20 seconds, remove asparagus from heat and allow to cool completely
- A final tip: Use remaining liquid to make asparagus soup