Dutch asparagus

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Eat them as fresh as you can

Asparagus has rightfully earned itself nicknames like ‘white gold’ and ‘queen among vegetables’. It is indeed a very flavourful vegetable, which is traditionally harvested and enjoyed from the second Thursday in April.

Serves 4

Ingredients
1 kg (2.2 lb) white asparagus
1 kg  (2.2 lb)potatoes
4 eggs
100 g (5.3 oz) butter
8 slices cooked ham
1 pinch freshly grated nutmeg
fresh parsley (chopped), garnish
Other requirements – asparagus or potato peeler

Preparation

  1. Wash asparagus and cut about 2 cm from bottom. Remove skin with peeler. 
  2. Place washed and peeled asparagus in pan and cover with water. Season with salt, bring to a boil and reduce fire, leave to simmer for 10  minutes.
  3. Boil potatoes in water for about 20 minutes until cooked.
  4. Remove pan with asparagus from heat and leave for another 15-20 minutes. Test with fork to see if asparagus are done: prick bottom section, must be tender but not soggy.
  5. Boil eggs 10 minutes in boiling water. Drain and rinse eggs briefly in cold water to remove shells more easily. Shell and halve lengthwise.
  6. Melt butter on low heat, and season with salt and pepper to taste.
  7. Use skimmer to take asparagus from pan and leave to drip dry on tea towel. Pour molten butter into gravy boat. Drain potatoes.
  8. Divide asparagus amongst 4 plates and garnish with 4 rolled slices of ham, 2 half eggs and potatoes. Sprinkle asparagus with nutmeg and parsley for garnish.

Bon appétit!