DUTCH ASPARAGUS
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
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
Provided by Mark Bittman
Categories easy, quick, weekday, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
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
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
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
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
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.
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