Spring reveals itself not only in the streets of Amsterdam, but also on the plate. As the season unfolds, an anticipation returns to Dutch kitchens. It is the arrival of white asparagus that marks this moment most clearly.
Often referred to as the “white gold” of the Netherlands, its season is brief, its character delicate, and its presence unmistakably tied to this time of year.
At The Dylan, we welcome this season with asparagus from the Brabantse Wal, a region where nature, patience and craftsmanship come together in a way that defines their quality.
Where land meets sea
The character of Brabantse Wal asparagus begins with its landscape. On one side lie the higher sandy grounds of Brabant, on the other the lower, wetter clay soils of Zeeland. It is precisely along this natural edge that these asparagus grow.
Here, in light sandy soil that warms quickly in spring, the conditions allow for a steady and even growth. The result is a refined texture, soft yet structured, with a subtle balance between gentle sweetness and a faint salinity carried by the nearby sea.
Grown beneath carefully raised ridges and shielded from light, the asparagus remain white, preserving both their delicate appearance and their nuanced flavor.
A craft shaped by time
The cultivation of asparagus is defined by patience. A field takes three years before it yields its first harvest, and once established, it continues for only a limited number of seasons.
Each asparagus is harvested by hand, at precisely the right moment. Too early or too late, and the quality shifts immediately. It is a process that relies not only on skill, but on attention and experience passed down over time.
Freshness, however, remains the most defining element. Once harvested, the natural sugars begin to convert into starch, gradually softening the flavor. For this reason, proximity matters.
The asparagus we serve are cut in the early morning and arrive in our kitchen by midday, allowing their character to remain intact from field to plate.
A seasonal expression at OCCO
As the season begins, asparagus finds its place within our kitchen at Bar Brasserie OCCO. Rather than reshaping the entire menu, we allow it to appear alongside familiar flavors and preparations. In April, we begin with a first introduction:
White asparagus soup
Creamy soup, North Sea shrimp, wild garlic oil
White asparagus from the Brabantse Wal
Beemsterlant’s ham, young potatoes, egg, parsley, butter
In May, as the season reaches its peak, we will offer a dedicated three-course asparagus menu, allowing this ingredient to be experienced more fully, yet always in balance with the season around it.
A moment that passes
Like spring itself, the season of white asparagus is fleeting. It arrives quietly and disappears just as gently, leaving behind a memory of something simple, yet precise.
At The Dylan, we see it as a reflection of the season.
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