A machine drives between the rows of asparagus to lift the plastic so that the ‘sticks’ can reach the asparagus. A long pointed knife goes into the ground, cuts the asparagus and then the ‘white gold’ is pulled out of the ground. “We try to put in about two hundred to three hundred kilos in a day,” says Buijs. “But in cold weather it could be fifty kilos and in warm weather it could be five hundred kilos.” Buijs takes a hand of asparagus and rolls them past each other. They make a squeaky sound and that’s exactly the point. “If they beep, it’s fresh asparagus,” he says.
Asparagus season has started: ‘We put two hundred to three hundred kilos in a day’
