Asparagus The Dutch Way Recipes

DUTCH ASPARAGUS

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.

ASPARAGUS - THE DUTCH WAY

Steps:

• 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.

ASPARAGUS DUTCH STYLE

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.