The ‘white gold of the earth’ we call it in the Netherlands, and what a better dish to eat on earth day. Harvested in the morning and on our plate in the evening, couldn’t get any fresher than that. Last week I made a version with puff pastry and smoked salmon, but this classic preparation is definitely my favourite: with Ham, Egg, Baby Potatoes, Parsley and Melted Butter.
I saved all the peelings and caps in the freezer to make an asparagus broth with soon, either for in a soup or a risotto. Yum!
White Asparagus - The Classic Way
- ± 750 g white asparagus
- ± 800 g baby potatoes, skin on
- 6 slices of grilled or boiled ham
- 2 eggs
- 2-3 tbsp (unsalted) butter
- Good handful of parsley
- Pepper & Salt
Start by washing the potatoes and adding them to a pan of cold salted water. Bring to a boil, and cook for 20-25 minute (counting from cold water till boiling). Check how far they are after 20 minutes and continue to cook, checking every 2 minutes or so until you're happy with the result.
In the meantime chop off ± 3 cm from the bottom of the asparagus and peel them with a vegetable peeler, make sure you get all the tough outer skin.
Tip: Keep the peelings and bottoms in a ziplock bag in the freezer to make a broth at a later stage if you want.
Bring a small pan of water the boil, when boiling, add in the eggs and boil for 7 minutes. Remove and rinse under cold water.
Rinse and dry the pan and add the butter, let melt on low heat.
Bring a large pan of salted water to the boil to cook the asparagus in. When the potatoes have been cooking for ± 15 minutes, add the asparagus to their pan, they need about 7-8 minutes to cook.
In the meantime chop the parsley.
When potatoes and asparagus done you can start plating: drape the slices of ham on the plate, add the potatoes, asparagus and eggs. Sprinkle with the parsley, drizzle with the melted butter and season with pepper and salt.