Arabic

Using the so called white gold for a salad. Yes, I also had to cross a threshold. But, I’m making this salad from ‘broken’ asparagus. And unfortunately, or in this case fortunately, that sometimes happens. So in this case, we turn the negative into something great. This salad brings out everything in an asparagus that makes it so delicious.

From my open kitchen in the restaurant I am in contact with all the guests. I once made this dish as a starter. Bit exciting, broad beans may not be an easy vegetable. That’s what I thought. But the guests were blown away? How do you get this so delicious? Is it really just this and that? Can’t be true, right? Well it is. Try it yourself.

My mother and my former mother-in-law could make the most delicious asparagus soup, in my opinion. And for years I have been trying to make that delicious soup. Without luck. It just didn’t have what it should have. Until now. All of a sudden. Totally unexpected. Carelessly almost. This soup does not resemble that of the mothers(-in-law), but it is incredibly tasty anyway. Better? Yes, even better maybe. Party time.

Asparagus. When they are in season I can’t get enough of them. Joris is born and raised in the asparagus region of the Netherlands. We always get them from Annie in Olland. It was time to prepare them with a hint of Middle East. And that’s exactly what we did. Joris didn’t stop raving about it, he liked it so much. Mission accomplished.