Vegetables in April and May are lamb's ears, turnips and spring onions. Well, those names don't come out of the blue either. But spring vegetable par excellence is asparagus.
Text: Marjolein Schuman | Image: Unsplash
Job Joosse MV said in an earlier interview in WINELIFE: 'Spring for me is prime vegetables like asparagus, and a nice white wine from Alsace or Germany should go with that.' It's a classic combination, asparagus and Riesling, because of its acidity and minerality. But a green wine bottle of organic origin never really looks out of place. If you prepare the white asparagus with butter and egg, a wood-aged style, such as Pinot Blanc and Chardonnay, will suit. With green asparagus, feel free to drink a young red wine, especially if they are prepared on the barbecue and have an extra bite. Just make sure the wine is chilled. Asparagus is harvested daily from April to the end of June, especially in the sandy soils of Limburg. But from Noord-Brabant through Noord-Holland upwards, you can find asparagus all the way to Texel.
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