I’ve had the pleasure of visiting the Netherlands several times, and Amsterdam always draws me back. My favourite place to stay is a charming guesthouse run by a lovely lady called Fleur. Fleur has a beautiful home with an immaculate garden where she and her husband have built a little wooden cabin. It’s perfectly fitted out — and when Fleur wants to escape the daily routine, she spends a night or two in her garden cabin! She says it always leaves her feeling completely recharged.
I forgot to mention: Fleur also keeps a goat and a pig in her garden. Total escapism in the middle of the city — without even leaving Amsterdam!
White or Green Asparagus with Light Hollandaise Sauce
Asparagus is one of spring’s greatest pleasures — incredibly healthy, very low in calories, and yet so often overlooked! Today I’m sharing a classic Dutch-inspired recipe: asparagus with a light, creamy hollandaise sauce. It makes a beautiful starter or light main course, and pairs perfectly with smoked salmon or trout.
White or green asparagus?
It comes down to personal preference:
- Green asparagus are more tender and firm. No peeling needed, just steam for 10–12 minutes.
- White asparagus have a more delicate, slightly sweet flavour. They need peeling and a longer cooking time.
How to wash asparagus
Simply rinse under cold running water. No scrubbing needed.
How to peel white asparagus
First, cut off the tough, fibrous bottom few centimetres. Lay the asparagus flat on a chopping board and peel from tip to base with a vegetable peeler — being careful not to snap it!
How to cook asparagus
- Boiling: Tie in bundles and cook in salted boiling water for about 25 minutes. They’re ready when a knife tip slides in easily at the stem. Drain immediately — don’t leave them sitting in hot water.
- Steaming/pressure cooker: 10 minutes. This method preserves more vitamins.
- Pan-fried: Melt butter in a pan and cook for about 10 minutes, turning occasionally for golden edges.
Ingredients for the Light Hollandaise Sauce (serves 4)
- 3 egg yolks
- 2 tbsp lemon juice (freshly squeezed)
- 150 g unsalted butter
- 1 tbsp crème fraîche or Greek yogurt (for a lighter version)
- Salt and white pepper
Instructions
- Melt the butter gently in a small saucepan. Set aside.
- In a heatproof bowl set over a pan of barely simmering water (bain-marie), whisk together the egg yolks and lemon juice until the mixture becomes pale and slightly thick.
- Very slowly drizzle in the melted butter, whisking continuously, until you have a thick, creamy sauce. Remove from the heat.
- Stir in the crème fraîche for a lighter texture. Season with salt and white pepper.
- Serve immediately over freshly cooked asparagus spears, with a slice of smoked salmon alongside.
Eet smakelijk! 🌿🇳🇱 (Bon appétit in Dutch!)
Chocolate Vermicelli Toast – Hagelslag
During our stays with Fleur in Amsterdam, she would serve us a very Dutch breakfast speciality: toast topped with chocolate vermicelli! Simple, nostalgic and delicious — it instantly transports you back to childhood.
Hagelslag (literally “hailstorm” in Dutch, referring to the way the sprinkles scatter) is a beloved Dutch tradition. Nearly all Dutch children grow up eating chocolate sprinkles on buttered bread for breakfast. You’ll find shelves dedicated to dozens of varieties in any Dutch supermarket.
Ingredients
- White sandwich bread or brioche
- Good-quality unsalted butter
- Dutch chocolate hagelslag (or chocolate vermicelli/sprinkles — look in the baking aisle)
Instructions
Take a slice of white bread. Spread generously with softened butter. Cover thickly with chocolate sprinkles. That’s it — the start of a very good day!
Smakelijk eten! 🇳🇱🍫 (Bon appétit in Dutch!)
Tip: The Dutch take hagelslag very seriously — there are milk chocolate, dark chocolate, white chocolate and even fruit varieties. If you can find authentic Dutch hagelslag online or at a specialty store, it’s worth it: the real thing has a better chocolate-to-sugar ratio and a satisfying crunch.