As a photographer and publisher of the culinarily curious photo book AAA, about asparagus, strawberries, and anchovies, I know quite a lot about these three regional products. Especially now that I also work with these wonderful products as a chef, I experience even more depth in this subject. However, I was greatly surprised to discover that the oldest patch of asparagus soil in the Netherlands is located near Bergen op Zoom. And why do we also have the tastiest asparagus? This is why: The Brabantse Wal Asparagus distinguishes itself in taste from other asparagus due to a slightly salty flavour. This unique taste is created by the combination of the pure groundwater from the Kalmthoutse Heide which runs underground in the direction of Zeeland and the salty sea air that blows from Zeeland across the Brabantse Wal in westerly winds.