With the first signs of spring, we start to dream about long, sunny days, the soft warmth on our skin and – yes – the start of the asparagus season!
Officially, this season often starts around Easter, but did you know that you can already buy asparagus in the shops from mid-February? Thanks to greenhouse cultivation, which harvests earlier than nature actually intended, we can get our 'white gold' earlier. The party lasts until the end of June, also with the green variety. In Belgium, the region around Bornem and Puurs is the asparagus epicentre ( aspe epicentrum ?), but this national pride also grows in Kampenhout, Geel, Turnhout, Mechelen and the province of Limburg, among other places.
In the kitchen, asparagus is a playground for food lovers. From the timeless classic 'asparagus in the Flemish style' to a robust grilled version of the barbecue, or a refined pasta with asparagus: the possibilities are endless. And let's not forget the cherry on the asparagus cake: a wine that takes the dish to a higher level. But - here it comes! - which wine actually goes perfectly with asparagus? That is not as simple as you think.
In general, asparagus dishes harmonize beautifully with crisp white wines such as Sauvignon Blanc, Riesling or Grüner Veltliner. The golden rule? Opt for lively acids and leave out those dominant wood tones – they otherwise overpower the subtle asparagus flavor However, the ideal wine also depends on how you prepare the asparagus.
A mouth-watering example: are you going for a rich dish with a velvety Hollandaise sauce? Then a fuller wine such as a Chardonnay with a hint of wood best to sit down at the table. Imagine: asparagus with hollandaise sauce, smoked salmon and a leesy Chardonnay on the side – pure pleasure, right? This also works well with the Flemish classic, for those who still believe in traditions.
Or how about a playful twist with cheese? Think of grilled green asparagus (white ones are also possible!) from the BBQ, sprinkled with a crumble of goat cheese or ricotta and some pistachio. A fresh Sauvignon Blanc or Grüner Veltliner alongside, with their floral and fruity aromas and refined acidity perfectly complementing the soft cheese and nuts.
Asparagus’ elegant balance – a hint of bitterness with a sweet finish – also makes it delicious with lemon butter. That salty freshness, combined with the acidity and aromas of Granny Smith and citrus, makes a dream pair with this dish. Try a papillote with fresh asparagus, white fish or salmon and a knob of lemon butter. Pour Add a tight Riesling and you have a top combo.
Conclusion? Versatility at its best. Culinary chameleon, huh? Lots of possibilities to experiment, taste and devour. Enjoy!
