Dinner/ Dutch recipes/ Quick & Easy/ Vegetarian

White Asparagus – The Classic Way

23 April 2021

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

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Dinner
By Saffron Serves: 2
Prep Time: 5 minutes Cooking Time: 25 minutes Total Time: 30 minutes

Ingredients

  • ± 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

Instructions

1

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.

2

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.

3

Tip: Keep the peelings and bottoms in a ziplock bag in the freezer to make a broth at a later stage if you want.

4

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.

5

Rinse and dry the pan and add the butter, let melt on low heat.

6

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.

7

In the meantime chop the parsley.

8

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.

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