Vegetable

Backlim

S tier

Backlim is a Dutch hybrid prized in white-asparagus (spargel) systems—earthed ridges keep spears pale, thick, and mild until cut. The cultivar’s spear quality under blanching culture made it a northern European workhorse for the spring white harvest that restaurants treat as a short luxury season. Peeled white stalks are tender-sweet with less chlorophyll grassiness than green types. Classic service is peeled, gently cooked, and plated with hollandaise, ham, or brown butter. Green-grown Backlim exists but the name is culturally tied to white production. Handle carefully—white spears bruise and dry at cut ends if left unrefrigerated.