History
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.
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Common allergens: Dairy (Hollandaise), Egg (Hollandaise)
Make it at home
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
- Peel asparagus from tip to base using a sharp peeler; snap off the woody end.
- Bring a wide pan of well-salted water to a boil. Cook asparagus flat for 10-12 minutes until just tender.
- While asparagus cooks, make Hollandaise: whisk egg yolks and cold water in a bowl over simmering water until thickened.
- Remove from heat. Whisk in cold butter one cube at a time until emulsified. Season with lemon, salt, white pepper and cayenne.
- Drain asparagus and arrange on warm plates. Spoon Hollandaise over and serve immediately.
Tip from the editors. 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.
Where to eat vlaamse asperges (flemish white asparagus)
Vlaamse Asperges (Flemish White Asparagus) in Ghent
Vrijmoed 2 ★ ★ 4.9
Two Michelin stars in central Ghent: chef Michaël Vrijmoed pushes Belgian produce through fermentation and global technique, with a dedicated Purs vegetarian.
OrderThe Purs vegetarian tasting menu, seven courses built around single seasonal vegetables.
Book3-4 weeks ahead
TipBook the 7-course format on a Friday evening, when the kitchen serves its most ambitious version of the menu.
Publiek 1 ★ ★ 4.7
One Michelin star in a loft-style bistro on Ham street: Olly Ceulenaere champions lesser-known Belgian vegetables and local produce at every turn.
OrderThe five-course dinner menu, where the vegetable-led cooking is most focused.
Book1-2 weeks ahead
TipLunch is three courses from €55 and usually has last-minute availability where dinner books out weeks ahead.
Bask ★ 4.5
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.
OrderTxuleta from the Basque-style charcoal grill, served to share with market vegetables from their own farm.
Book1-2 weeks ahead
TipBook the counter seats facing the asador for the full show; the smoke and theatrics are the point.
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