Asparagus with ham, cooked egg, butter and parsley potatoes are the traditional Dutch way of serving white asparagus.
- 500g (18oz) asparagus
- 3 eggs, cooked and quartered
- 100g (3.5oz) cooked ham, in slices
- 100g (3.5oz) butter, molten
- 400g (14oz) potatoes
- few sprigs of parsley
- 1 vegetable stock cube
- 1 tbsp corn starch
- 125ml (1/2 cup) milk or cream
- chopped parsley
- Cover asparagus with water, leave them to soak (this will make it more easy to peel them).
- Peel the potatoes, put in pan, cover with water, add pinch of salt.
- Peel the asparagus generously and cut or snap of the woody ends.
- Put the asparagus in a big pan, cover with water.
- Prepare the asparagus soup.
- While eating the soup, cook the potatoes (20 mins) and asparagus (10-15 mins).
- Drain the asparagus well.
- Toss the potatoes with half of the butter, and the parsley.
- Drizzle the rest of the butter over the asparagus.
- Serve the asparagus and parsley potatoes with the cooked egg and ham.
- Cover peels and cut-offs generously with water.
- Bring to the boil and cook for 1 hour.
- Sieve, press all of the liquid from the peels.
- Add stock cube.
- Make a pasta from the corn starch and milk, add to the soup to thicken.
- Season to taste with salt, pepper and parsley.
- Serve hot.
If you don’t want to use the asparagus soup as starter, you can use the cooking liquid of the asparagus instead of water to boil the peels and cut-offs in after having diner. Sieve the liquid, store it in the fridge and finish it off the next day.
The cooked eggs can be chopped finely instead of quartered.
- Prep Time: 1 hour
- Cook Time: 1 hour 30 mins