End of the ‘ham-egg-butter’ era? Hospitality industry puts white asparagus on the grill en masse

Van Gelder sees culinary turnaround: White gold swaps butter sauce for grill and international spices

The classic asparagus with ham and egg will face formidable competition in the Dutch catering industry this spring. Whereas for years white asparagus was mainly served according to the classic recipe - with potatoes, egg, ham on the bone and butter sauce - chefs in the Netherlands are increasingly opting for lighter, international and more outspoken preparations. This is evident from signals from the catering kitchen with which fruit and vegetable supplier Van Gelder fruit & vegetables works on a daily basis. According to the company, there is a clear shift in how seasonal produce is applied to menus.

From classical to creative

The Dutch asparagus season runs roughly from April to the end of June. You will then find ‘the white gold’ on menus from eateries to starred establishments. But where the vegetable was traditionally prepared with potatoes, egg, ham on the bone and butter gravy, there is a clear change there.

Mariëlle van Gelder, managing director of Van Gelder fruit & vegetables explains: “As one of the Netherlands” largest suppliers of fruit and vegetables for the foodservice market, we speak to chefs and catering entrepreneurs on a daily basis. And in their kitchens, we see that many delicious new preparations and flavours can be created with those fresh asparagus. A great development concerning a beautiful Dutch fresh product, which we welcome with open arms! We facilitate this creativity by working closely with award-winning asparagus grower Gubbels from Helvoirt for decades. In this way, we ensure the very best base at the source, so that the chef can add the finishing touch for the guest with his craftsmanship."

With fish, lemon or Italian twist

A notable trend is the combination with fish such as salmon or eel, with ham and a fresh sauce such as bearnaise or lemon mayonnaise. Preparations with lemon zest and green herbs are also gaining popularity, providing a lighter flavour experience than the classic variant. In addition, the barbecue is making an appearance: grilled asparagus with garlic oil and Parmesan cheese give the vegetables a smoky character with an Italian twist.

Grilling as a game-changer

Van Gelder sees that grilling in particular is a real game-changer in catering kitchens. Grilling asparagus briefly and hot creates a slightly smoky flavour while the vegetable remains soft and creamy inside. It is a preparation technique that takes the traditional texture of asparagus to a modern, surprising level.

This vision is shared by Erik de Goeij, chef of Restaurant De Gouden Leeuw in Sint-Oedenrode, which was named Best Asparagus Restaurant 2026 by the Brabant Asparagus Society. De Goeij: “The aim is to surprise guests without losing sight of the essence of asparagus. We want to show that the vegetable is much more versatile than its classic preparation alone suggests. By playing with modern spices and international techniques, I can give free rein to my creativity. So the asparagus remains the star of the plate, but in a jacket of today.”