We have well entered Spring.  Wooly coat days are over.  Though the sun is pretty much shining bright in most part of March and April so far, the temperature is still lingering at mid 10s; meaning chilly wind and cold fingers.  Here in the city of Rotterdam, flowers made their entry into full blossom, and by now most has gradually fallen off creating petal showers and colourful street floors.  Old trees sprouting young greens, the naked branches begin yet another year of vegetation.



It is during these moments, a rather sight of relief, spring harvest slowly appears in markets and menus.  The winter stews and hearty soups makes their exits.  To begin another new season, what is Spring without the lovely white asparagus?  And what is a Dutch spring without these delicious white asparagus?  This luxury delicacy that is well worth the long anticipation is like a child waiting in a long queue for their favourite gelato.  An ancient old vegetable dated way back to the Romans, it is a very popular dish here in the Benelux region and Germany.  White asparagus has a very short harvest window.  Best time to have it is pretty much now when the ‘skin’ is less thick.  In just a couple weeks, most of it would be more woody (though it can still be as delicious) and one will find themselves peeling and peeling away until it is shear enough to be prepared.  We popped into our favourite grocer shop in town, Vreugdenhil, twice this week just to get the freshest white asparagus to satisfied our craving and appetite.

Wit Aspergus


The simplest and best way to enjoy white asparagus is to blanch it till tender and coat it with melted butter.  Then paired it with slices of smoked ham, boiled potatoes and a poached egg. For a quick workday simple dinner, we settled this dish with some freshly wilted spinach and roasted the boiled potatoes  (with left-over frozen duck fat) in the hot oven.

Quiche wk15


Mid-week calls for clients’ menu.  We turned it into a quiche dish.  Blanched asparagus bathed inside home-made short crust pastry with sautéed onions, parsley and leeks as based.  The filling had grated gouda cheese and a thick creamy custard.  While waiting for the pastry to be blind baked, a quick snack was avocado puree smeared on toast, garnished with pinch of salt and drizzle of honey.  A perfect energy topper.  Side with a nice milky cuppa wondering what to do with the many extra egg whites.  Meringues perhaps?


Wit Aspergus Bacon

Finally enters weekend that calls for a lazy fix.  Our third asparagus cook-out was another spontaneous invention.  Again white asparagus is blanched till tender, in the hot oven, thick strips of bacon glazed with maple syrup gets roasted with its own fat till brown and crispy.  While the Agria potatoes get baked beside the bacon, eggs are hard boiled till yolk is just firm.  Lastly spring onions is sliced thinly and then cooked with butter and garnished on top of the whole dish.

There can be many more ways to enjoy white asparagus.  The true pleasure behind these special soldiers is to imagine hundreds of years back, here in the same flat lands, it was also the same gift of spring that made us praised the glory end of winter wait.  Eet smakelijk.  Enjoy it before it starts vanishing in no time.  13.04.2014

Adriaen_Coorte_-_Still_Life_with_Asparagus  Adriaen Coorte (Middleburg NL), Asparagus 1697



In 2018, we launched our new identity and website as studio pw/.  Come visit!



A group of faithful friends and families got together for a retrospective exhibition of late artist, David Paans. We plated up a simple grazing buffet to accompany the artist’s colourful work, a trio band and a very positive vibe. More pictures via our FB. 19.11.2017



A seasonal food still life project we’ve been working on for years. Its a continuing cycle that showcase our reinterpretation of the Old Masters. This autumn version also includes the wining pose of Nike the canary bird, couple of cross spiders, an aging bottle of Tia Maria and a stack of forgotten good reads. Much fun in co-operation with Hester Blankestijn.  Also check out our other still life attempts via Hester’s website. 01.11.2017

The flaneurs


A custom dinner for host OMI Rotterdam who threw a network invitation for Flaneur Magazine from Berlin, in tune to the festive ZigZagCity in June. This event is brought together by OMI Rotterdam, Het Nieuwe Instituut and Goethe-Institut Niederlande.  Take a look at our Facebook page for more impressions.  09.05.2017

Kaapse Kitchen


Its been a year since we have immersed ourselves as part of Kaapse Brouwers cooking out regularly at The Kaapse Kitchen in Fenix Food Factory.  We thank our growing team for their consistent hard work and laughter and engagment sailing along this steep learning curve.  If you are curious about what we are serving, come by this year during week 27 (04-09 July), week 39 (26 Sept – 01 Oct), week 43 (24-29 Oct) and/or week 47 (21-26 Nov) and have a taste.  We do our best to source our ingredients locally, presenting our seasonal flair and bringing in nutricious platters as organic as possible.  Here are more impressions of our last few involvement.  22.06.2017



From 10th-15th of May, we’ve been invited to cook at The Kaapse Kitchen in Fenix Food Factory in Katendrecht.  For almost one whole week, you can come and enjoy our Spring’s menu which includes asparagus, rhubarb, broad beans, lamb and all the seasonal goodness.  Don’t miss it, come support us!  30.04.2016



A painting, a photograph.  The only entity that can capture a timed moment that carries much significance of its subjects.  The Old Masters did it with flair and exclusivity.  We remake, reinterpret and intervene and it continues.  Bringing what defines a season onto a print, onto a flat exposure.  Work in progress, thoughts brewing and more to slowly come. In collaboration with Hester Blankestijn. 15.09.2015