Description
Asparagus with ham, cooked egg, butter and parsley potatoes are the traditional Dutch way of serving white asparagus.
Ingredients
Units
Scale
- 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
- salt
Asparagus soup
- 1 vegetable stock cube
- 1 tbsp corn starch
- 125ml (1/2 cup) milk or cream
- pepper
- chopped parsley
Instructions
- 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.
Asparagus soup
- 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.
Notes
- 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
- Category: Main Course
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 520