White Asparagus with Eggs and Fresh Herbs
As I was looking through my recipes to pick up this latest on for asparagus, I realised that I have now 10 recipes for the stuff. Considering that as recently as two years ago I had none, that's pretty good going. I started to think about why I seem to focus on this ingredient each year. As I have mentioned in previous posts, I had never even tasted white asparagus before I came to live in the Netherlands. I reckon it has something to do with the fact that it's just everywhere at this time of year. The markets are full of the stuff, shops, every specialist in the country is creating their own recipe or including it on the menu somehow. So, that must be influencing me. The other thing is, and I'm being very honest here. The other thing is that I am not a huge fan of it. I can hear you gasping. I know I know. So why bother then? Well, I think it has become a challenge. I have challenged myself (unwittingly) to find a way of eating white asparagus so that I can enjoy it. This recipe is pretty plain and quite traditional. Last year I went to Belgium for my inspiration, this year I looked to a Dutch chef (actually he's a baker turned chef), Roelof van Veen. My next asparagus recipe is going to be a frittata, (or should I just call it an omelette), so look out for that very soon.