Dutch and Belgian gold...

Many years ago, when living in my tiny studio apartment back in Ohio, I talked to a neighbor who immigrated from Yugoslavia. He was telling me about missing the differences in cultures in Europe. How each place has its own things...music, foods and nature. At that moment, I had no idea that I would end up immigrating to Holland and really understand what he missed.

Holland has a good number of things that are typical to its culture or country. One of the things it is noted for is what they lovingly call 'Dutch Gold'. It is the white asparagus that comes into its short season in April. Many years ago, Jos took me to Limburg in the south of the country and we had lunch in a cafe. The owner was telling us he had fresh asparagus from a local farm on the menu. I told him I had never eaten white asparagus. He told me I had to try his as he prepares them in a pure and traditional way. Now many may argue how to eat this delicious vegetable but I too find this is the best way...

Be sure you store white asparagus in a damp tea towel in the refrigerator until they will be used. Peel the asparagus with a vegetable peeler. You can buy special ones for asparagus which are wide and at an angle to keep the vegetable flat on the counter as you peel making it easier. Trim off the woody end of the stalk. Place the asparagus in a pan with boiling water for about 20 minutes (we buy the fattest ones as they have a softer taste and these need time to cook). There is a special pan for cooking asparagus which keeps the heads upright and keeps them from getting too soft but you can cook them in any pan large enough. While they are cooking, hard boil an egg and a couple of potatoes.

To serve, stack the cooked asparagus on a plate and drizzle a little melted butter over them, then sprinkle with nutmeg and fresh ground pepper. On the side, place an egg cut in half, a few potatoes and a thin slice of quality ham. This is food at its purest! It is a shame that the asparagus season is so short...

For a dessert, how about a chocolate bonbon from Belgium? I love and only eat dark chocolate. Jos is working a good deal in Belgium and his current client is located right in the center of Brussels near a Leonidas shops. We have tried other brands of Belgian chocolates and keep coming back to Leonidas. Jos is there again today so I am hoping if the meetings are done on time, he will stop in at the shop to get us a box of chocolates...almost all dark except a few white chocolate between for himself. Heaven in a box... *wink*

Care to join me?