Do you remember as a kid, the feeling of having to wait a whole week for a new episode of your favourite series? (Hello Beverly Hills 90210 😄) Patiently waiting for something is rare in the Netflix era. And even our supermarkets are filled – year round – with fruits and vegetables from all climates and seasons.

That’s why white asparagus are such a special treat! It’s one of very few foods that are truly only available in their season here in the Netherlands – from April to June. 

I’ve noticed that cookbooks with recipes for white asparagus are rare. Even with the abundance of vegetable centric cookbooks in my collection – it’s always the green cousin that gets center stage. It is my understanding that growing the white variety is more laborious (and more expensive) and limited mostly to a few European countries that cultivate them. Anyway: white asparagus season is finally here and I will enjoy it while it lasts! 

My favourite white asparagus recipe

White asparagus are classically eaten here with small potatoes, ham (or smoked salmon), eggs and a butter sauce. However, the first recipe I make every year is this one. My godmother made this super simple but utterly delicious salad for me 15 years ago. It’s from a Dutch women’s magazine called ‘Libelle’. I can’t find the recipe online anymore, but here it is for you.

I hope you enjoy it!

White asparagus pasta salad with smoked trout

Ingredients (for 4)

• 300 gr pasta (I use a small shape)
• 500 gr white asparagus
• 1 apple, cut into small cubes
• 200 gr smoked fish (I use trout, but eel or mackerel, of even salmon works too) in chunks
• 2 spring onions, cut into small rings 
• a handful of flat leaf parsley, finely chopped

For the dressing

• 125 gr crème fraiche
• 1 teaspoon Dijon mustard 
• juice of 1 lemon 
• 2 tablespoons olive oil 
• pepper and salt

Method

• Cook the pasta according to the package and drain. 
• Peel the asparagus and cut them into 2 cm pieces. Cook them in boiling water with 1 teaspoon of salt, 1 teaspoon of sugar and 1 teaspoon of white wine vinegar. Drain after 7 minutes. 
• Mix the ingredients for the dressing. 
• Mix the pasta with the asparagus, apple, fish and dressing. Sprinkle with the spring onions and parsley.
• Equally good eaten cold, or still a bit warm.

Source: Libelle