A classic way of serving asparagus in the Netherlands is white asparagus with ham and egg. The most sold and produced asparagus in the Netherlands is white (97%). Only 3% consists of green asparagus. In countries such as England and Italy, mainly green asparagus is consumed. From the beginning of May to 24 June, the last day on which asparagus can be stuck, it is high time for this “queen of vegetables”. Everywhere in the Netherlands where asparagus grow, the restaurants serve asparagus meals. Now asparagus is available almost all year round from distant countries, but for the true enthusiast, nothing beats the creamy white asparagus from the cold soil.
Preperation: 30 minutes
Quantity: 4 persons
1 kg firm boiling baby potatoes with skin
2 kg of fresh white asparagus
200 g slices of ham
125 g unsalted butter
12½ g fresh chives
15 g fresh curly parsley
Halve the large baby potatoes in their length. Boil the baby potatoes for 20 minutes.
Meanwhile, peel the asparagus with a vegetable peeler from just below the cup. Cut off the woody undersides (approx. 2 cm). Bring a large pan of salted water to a boil and cook the asparagus for 10 min. Remove the asparagus from the pan with a spoon.
Meanwhile, boil the eggs hard for 8 minutes. And scare them under cold running water, peel and cut each egg into 4 wedges.
Cut the butter into cubes and place in a microwave-safe dish. Melt the butter at full power in the microwave for about 30 seconds.
Chop the chives and parsley. Spoon the baby potatoes with the chives. Place the asparagus on a warm, flat dish. Drape the ham slices over it and place the eggs on top. Sprinkle with the fresh parsley. Serve the melted butter and the new potatoes separately.
Enjoy your meal!
The book below is highly recommended for more Dutch recipes.
Instructional video of this recipe on youtube: