Call It Supper: Noordermarkt Vegetables: White Asparagus with Leeks and Wild Mushrooms

This week’s recipe from Call It Supper involves using the best of local produce: a simple dish of vegetables lightly sautéed with thyme and butter, served over poached asparagus.

RECIPE: Noordermarkt Vegetables: White Asparagus with Leeks and Wild Mushrooms

For me, the best thing about being in a new city is exploring the farmers’ markets. In the center of the city, Amsterdam’s Noordermarkt is filled with Dutch cheeses, smoked mackerel, fresh herring, wild mushrooms, freshly baked bread, flowers, and lots of organic vegetables. I picked out a few ingredients and made a simple vegetable dish. This recipe is versatile and all about using seasonal ingredients, so feel free to use whatever you find at your local market to make substitutions.

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Steps & Ingredients

  1. Cut about an inch off of the tougher end of the asparagus spears, and peel off the thick outer layer with a vegetable peeler.
  2. Bring the milk, 3 cups of water, the asparagus, and the 2 thyme sprigs to a simmer over low heat.
  3. Top with sautéed the leeks and mushrooms.  Click to continue reading full recipe & ingredients list



Sarah and Tori started Call It Supper because they believe that a meal is always a strategic decision—never to be wasted, and have a passion for inventing recipes. Call It Supper is focused on seasonal, fresh recipes that are inspired by their travels, favorite restaurants and meaningful experiences. The ingredient lists will always contain something that is best had in that season.
The two became friends at Bowdoin College, where they started hosting dinner parties together. Back then, it was six packs and hors d’oeuvres, but today they have taken things a few steps further in the kitchen.
Location: New Orleans, LA and Boston, MA
Instagram: @CallitSupper
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