Asparagus Dutch Style Recipes

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DUTCH ASPARAGUS



Dutch Asparagus image

This is the traditional way to eat asparagus in The Netherlands and probably in Germany and Belgium too. Posted for Zaar World Tour II '06

Provided by Cynna

Categories     Ham

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb asparagus
4 slices ham (approx 4 oz)
2 hard-boiled eggs
4 ounces butter, melted
12 new potatoes, boiled

Steps:

  • Break off tough ends of the asparagus and boil in salted water until just tender. Drain.
  • Meanwhile chop the ham and egg finely.
  • Put asparagus on a serving plate and garnish with the chopped ham and eggs.
  • Serve with the boiled potatoes and melted butter in a jug on the side.

Nutrition Facts : Calories 714.9, Fat 30.7, SaturatedFat 17.1, Cholesterol 181.7, Sodium 502.2, Carbohydrate 94.5, Fiber 13.5, Sugar 5.8, Protein 19.8

ASPARAGUS DUTCH STYLE



Asparagus Dutch Style image

Provided by Mark Bittman

Categories     easy, quick, weekday, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 1/2 to 2 pounds asparagus, trimmed
6 tablespoons butter, or more
4 eggs
Salt and pepper
8 thin slices dry-cured ham, like prosciutto
12 or 16 paper-thin slices Parmigiano-Reggiano

Steps:

  • Poach or steam asparagus in or above boiling salted water until it is bright green and just tender, 3 to 7 minutes, depending on its thickness. Meanwhile, put 4 tablespoons butter in a small saucepan over low heat.
  • Place at least 2 tablespoons butter in a large skillet, preferably nonstick, and turn heat to medium. When butter in skillet melts, crack eggs into it. Cook, sprinkling with salt and pepper, until whites are no longer runny, about 5 minutes.
  • Drain asparagus and divide among 4 plates. Turn off heat under butter in saucepan the moment it browns; if eggs are not quite ready, keep butter warm over low flame.
  • Top asparagus with a portion of ham, then a fried egg, then some browned butter, and finally a few slices of the cheese. Serve.

Nutrition Facts : @context http, Calories 670, UnsaturatedFat 16 grams, Carbohydrate 12 grams, Fat 48 grams, Fiber 4 grams, Protein 49 grams, SaturatedFat 29 grams, Sodium 1820 milligrams, Sugar 5 grams, TransFat 1 gram

POLENTA WITH ASPARAGUS, PEAS AND MINT



Polenta With Asparagus, Peas and Mint image

Buttery polenta serves as a soft, savory bed for asparagus and peas in this verdant, vegetable-rich main course. Sautéed shallots add sweetness, while fresh mint lends brightness to a satisfying yet light meal. You can substitute any soft herbs for the mint or use a combination for the most complex flavor. And, if you're short on time, instant polenta will work in place of regular, too. Just follow the directions on the package to cook it.

Provided by Melissa Clark

Categories     pastas, main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

1 1/2 cups polenta, coarse-grind cornmeal or corn grits (see Tip)
1 teaspoon fine sea or table salt, plus more as needed
4 to 6 tablespoons unsalted butter
1/4 cup grated Parmesan, or more to taste, plus shaved Parmesan for serving
2 tablespoons extra-virgin olive oil, plus more as needed
2 large or 4 small shallots (or 1 small red onion), thinly sliced
3 thinly sliced garlic cloves
2 tablespoons dry vermouth or white wine
2 pounds asparagus, trimmed and cut into 1-inch pieces
1 1/2 cups frozen or fresh peas (no need to thaw frozen peas first)
1/3 cup vegetable or chicken stock
1/2 cup torn mint leaves, or use parsley, cilantro or a combination of any soft herbs
Freshly ground black pepper

Steps:

  • If cooking polenta on stovetop: In a medium pot over high heat, combine 4 1/2 cups water, polenta and 1 teaspoon salt. Bring to a simmer, stirring frequently, until thickened, 30 to 40 minutes, depending on how finely the polenta is ground (coarse-ground polenta takes longer).
  • Alternatively, cook polenta in oven: Heat oven to 350 degrees. In a medium Dutch oven or other oven-safe pot over high heat, bring 4 1/2 cups water, polenta and 1 teaspoon salt to a boil. Reduce heat to medium, stirring constantly until the mixture starts to thicken slightly, 3 to 5 minutes. Cover pot and transfer to the oven. Bake for 20 minutes, then give the mixture a stir. If it looks dry, add another 1/2 cup water. Cover the pot once more, and continue to bake for another 20 to 30 minutes.
  • When polenta is thick and creamy, stir in 2 to 4 of the tablespoons butter (depending on how buttery you like it) and the Parmesan. Taste and add more Parmesan and salt, if needed.
  • As the polenta cooks, prepare the vegetables: In a large skillet, heat oil over medium. Add shallots and sauté until tender and golden, 4 to 6 minutes.
  • Stir in garlic and cook for another minute or two, until fragrant and very lightly golden in spots. Add vermouth and cook until alcohol evaporates, about 2 to 3 minutes.
  • Stir in asparagus and peas, and cook until vegetables are glossy, 2 to 3 minutes. Add stock, remaining 2 tablespoons butter and a large pinch of salt, and bring to a simmer. Cook until vegetables are tender and sauce thickens slightly, 2 to 8 minutes. (Thicker asparagus will take longer to soften.) Stir in the mint. Taste and add more salt, if needed.
  • To serve, spoon polenta into bowls, top with vegetables and their sauce, and grind on lots of fresh pepper. Finish with shaved Parmesan.

SAUTEED ASPARAGUS WITH AGED GOUDA CHEESE



Sauteed Asparagus with Aged Gouda Cheese image

Aged Gouda has a sharp, nutty flavor that is slightly more pronounced than in younger versions of the Dutch cheese; Parmesan or pecorino can also be used.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 4

1 tablespoon plus 1 1/2 teaspoons unsalted butter
1 pound thin asparagus, trimmed
Coarse salt and freshly ground pepper
2 ounces aged Gouda cheese, shaved

Steps:

  • Melt the butter in a large skillet over medium-high heat. Add asparagus spears, and saute until they are tender and bright green, 2 to 3 minutes. Season with salt and pepper. Transfer to a large platter, and top with Gouda. Serve immediately.

CHEF JOHN'S BACON AND ASPARAGUS DUTCH BABY



Chef John's Bacon and Asparagus Dutch Baby image

I'm seeing lots of savory, non-breakfast versions of Dutch Babies on menus lately, so I thought I'd try it with this amazing bacon and asparagus version. The best pan to use is a 12-inch cast iron skillet.

Provided by Chef John

Categories     Baked Pancakes

Time 25m

Yield 4

Number Of Ingredients 11

3 large eggs
⅔ cup milk
½ cup finely grated Parmigiano-Reggiano cheese (not packed)
½ cup packed all-purpose flour
1 teaspoon lemon zest
¾ teaspoon kosher salt
Freshly ground black pepper to taste
1 pinch cayenne pepper
1 tablespoon olive oil
6 strips bacon, cut into 1/2-inch pieces
1 cup trimmed fresh asparagus, cut into 1/4-inch pieces

Steps:

  • Preheat oven to 475 degrees F (245 degrees C).
  • Place eggs in mixing bowl. Add milk, grated Parmigiano-Reggiano cheese, flour, lemon zest, salt, black pepper, and cayenne pepper. Whisk together until completely combined.
  • Heat 2 teaspoons olive oil in cast-iron skillet over medium heat. Add bacon and cook until fat is rendered out and bacon begins to crisp up. Add asparagus and raise heat to high. Cook and stir about 1 minute.
  • Pour batter into pan in a circular motion.
  • Bake in preheated oven until browned and puffed, 12 to 13 minutes.

Nutrition Facts : Calories 287.2 calories, Carbohydrate 16.3 g, Cholesterol 167 mg, Fat 16.8 g, Fiber 1.2 g, Protein 17.5 g, SaturatedFat 5.8 g, Sodium 906.7 mg, Sugar 3 g

CREAMY ASPARAGUS RISOTTO



Creamy Asparagus Risotto image

Make and share this Creamy Asparagus Risotto recipe from Food.com.

Provided by HocoRuco

Categories     Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

1 cup arborio rice
4 cups low sodium chicken broth
10 stalks asparagus
1/2 medium onion
1 garlic clove
1 teaspoon salt
2 teaspoons black pepper
1/4 cup parmesan cheese
1 tablespoon olive oil

Steps:

  • Chop 7 stalks of asparagus into nice bite sized pieces. Coarsely chop half onion. Crush or press garlic clove.
  • Take remaining asparagus stalks and steam in microwave. Add one cup of water to asparagus and blend until smooth.
  • In a dutch oven on the stove top, combine olive oil, garlic, chopped asparagus and onion. Cook on medium heat until ionions are clear.
  • Add rice and stir.
  • Stirring constantly, add one cup of broth. Mix until it is totally absorbed by rice. Repeat with second and third
  • Then add all of aparagus/water mixture. Stir until mostly absorbed and add final cup of broth.
  • When about half of the broth is absorbed, stir in salt, pepper and cheese. Continue cooking until mixture has reached desired consistency.
  • Could easily replace chicken broth with vegetable broth for a vegetarian alternative.

Nutrition Facts : Calories 316.7, Fat 7.2, SaturatedFat 2.2, Cholesterol 5.5, Sodium 771.5, Carbohydrate 51.2, Fiber 4.9, Sugar 2.9, Protein 14.3

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