Pairing with ‘Asperges a la Flamande’

Finding out the origin of the asparagus is a hard thing to do, but it is believed that it can be found somewhere in Mesopotamia, where modern day Iraq and Iran is. However, some older findings, do refer to ancient Egypt. More than likely the origin of this vegetable can be found somewhere on the ancient trading routes in the Middle East. This would predominantly be the case for the green asparagus, growing above ground with a great preference for sunlight. The white asparagus would have its origin here as well, however the exact origin is not determined. This immediately explains the name: asparagus is diverted from the Greek word of ‘aspharagos’ which means uncertain origin.

The white asparagus is very popular in different northern countries such as Belgium, The Netherlands and Germany, where it thrives growing in cold soil. Throughout France the white is very loved as well. In southern Europe, we mostly will find the green asparagus.

There is a difference in tasting profile for the creamy soft white and the herbaceous, fresh green and purple, and with different recipes will lead to very different, but interesting food wine matching possibilities. For now, I like to concentrate on the dish of ‘Asperges a la Flamande’, a seasonal dish coming from my home country of Belgium.

 Asperges a la Flamande or Flemish Asparagus is a rather simple dish but filled with flavour! The very classical recipe stems from the Middle Ages and consists mainly of cooked white asparagus with a boiled egg and chopped up parsley. Throughout the years there has been ham, new potatoes with skin and butter added.

A rich dish high in minerals and vitamins, but mainly flavour, will work perfectly with mineral, aromatic white wines. Because the fat of the ham and the butter adds fullness to the dish, I like to go with a fuller bodied aromatic wine like Riesling or Pinot Blanc from the Alsace. Here the minerals and rich aromas will be more present. Choose an aged Riesling with typical petrol-like aroma’s. You don’t have to look at Alsace only, Riesling from the Australian Eden and Clare Valley or from Maasvallei in Belgium will do the trick just as good! When adding more butter to the dish, we can even consider a South-African Chardonnay as well. The other night I had it with an aromatic Pinot Gris, that had been aging on oak for up to 6 months, coming from Mergelland in The Netherlands. The beautiful intertwining between the ripe aromas of lime, stewed peach, minerality and oak forms a perfect match with this classic Flemish dish, Asperges a la Flamande!