Seasonal asparagus and wild garlic served with poached egg and a rich mousseline sauce

Limburg ‘White Gold’ Season is in Full Swing

The highly coveted white gold asparagus is now in season. There are many ways to cook this favourite spring vegetable. Executive chef Otto Nijenhuis went into the garden to pick fresh wild garlic for his asparagus dish, which boasts a delicious herbal mousseline. He also shows you how to master the perfect asparagus dish.

Otto Nijenhuis – executive chef Château St. Gerlach

Ingredients (for 3 persons)

Herbal mousseline

3 egg yolks
45 g gastrique (This is white wine vinegar with herbs like pepper and tarragon)
150 g butter
cayenne pepper
fresh herbs (e.g. tarragon, chervil or parsley)

Poached egg

1 L of water
100 ml white vinegar
3 eggs

Cooked asparagus

6 asparagus (2 per person)
a mace leaf

Braised wild garlic

300g. wild garlic
1 shallot
salt and pepper

*Wild garlic is a sure sign that Spring is on its way. Want to make this recipe all year round? Replace this wild plant with spinach and a clove of garlic.


Herbal mousseline

  1. Melt the butter in a small saucepan and set aside
  2. Add the egg yolks and the gastrique to a separate pan and whisk together over low heat. (can also do this au bain-marie).
  3. Remove the pan from the heat.
  4. Add in the melted butter, stirring slowly.
  5. Season with salt and cayenne pepper.
  6. Cut fresh herbs to add at the end (e.g. tarragon, chervil or parsley).

Poached egg

  1. Boil the water and vinegar in a pot.
  2. Break the eggs into a cup or small bowl.
  3. Swirl water in a circular motion, using a whisk or large spoon, until a whirlpool forms.
  4. Slowly slide the eggs into the water and cook for about 4 minutes.
  5. Remove the eggs with a slotted spoon and keep them warm in a bowl with warm (not boiling) water and a pinch of salt


  1. Peel the asparagus.
  2. Bring water to a boil. Add the asparagus, a pinch of salt and a mace leaf.
  3. After 5 minutes, remove from the heat and let it cool down in the pot.

Braised wild garlic

  1. Braise the wild garlic in a pan with the finely chopped shallot and some of the asparagus cooking water.
  2. Season with salt and pepper.

Tip: If you cannot find wild garlic, you can substitute raw spinach.


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