White asparagus from the Mechelen-Ghent growing belt, poached in salted water and served with browned butter, hard-boiled egg and parsley. The defining Flemish spring vegetable at Ghent brasseries from April to June.

White asparagus cultivation in Flanders dates to the 16th century when the sandy soils of the Mechelen-Sint-Katelijne-Waver belt were found to produce the most tender and mildest spears in Belgium. The season lasts only six weeks; the arrival of white asparagus at Ghent's Groentenmarkt signals the start of spring in the city's kitchen calendar. Flemish white asparagus are earthed-up to prevent the sunlight that would make them turn green; the result is sweeter and less fibrous than the green variety. Every Patershol brasserie adds it to the menu in season.

Where to eat Vlaamse Asperges (Flemish White Asparagus) in Ghent

3 editor picks for Vlaamse Asperges (Flemish White Asparagus) in Ghent, ranked by editorial score. All Ghent signature dishes · Vlaamse Asperges (Flemish White Asparagus) across every city.

  • Vrijmoed

    Order The Purs vegetarian tasting menu, seven courses built around single seasonal vegetables.

    Two Michelin stars in central Ghent: chef Michaël Vrijmoed pushes Belgian produce through fermentation and global technique, with a dedicated Purs vegetarian.

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  • Publiek

    Order The five-course dinner menu, where the vegetable-led cooking is most focused.

    One Michelin star in a loft-style bistro on Ham street: Olly Ceulenaere champions lesser-known Belgian vegetables and local produce at every turn.

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  • Bask

    Order Txuleta from the Basque-style charcoal grill, served to share with market vegetables from their own farm.

    Bib Gourmand-rated Bask converts a former petrol station into a fire-lit Basque asador, with turbot, txuleta and guinea fowl from their own farm.

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Make it at home

Serves 240 minEasy

Ingredients

  • 12 thick white asparagus spears
  • Salted water for blanching
  • 150g cold unsalted butter, cubed
  • 2 egg yolks
  • 1 tablespoon cold water
  • Juice of half a lemon
  • Salt, white pepper, pinch of cayenne

Method

  1. Peel asparagus from tip to base using a sharp peeler; snap off the woody end.
  2. Bring a wide pan of well-salted water to a boil. Cook asparagus flat for 10-12 minutes until just tender.
  3. While asparagus cooks, make Hollandaise: whisk egg yolks and cold water in a bowl over simmering water until thickened.
  4. Remove from heat. Whisk in cold butter one cube at a time until emulsified. Season with lemon, salt, white pepper and cayenne.
  5. Drain asparagus and arrange on warm plates. Spoon Hollandaise over and serve immediately.

Editor tip. White asparagus has a tough outer layer all the way to the base; peel more aggressively than you think necessary or the base will be stringy.

Common allergens: Dairy (Hollandaise), Egg (Hollandaise).