It’s the most wonderful time of the year. Time for the White Gold, the Dutch pride; the white asparagus.
These wonderful stalks of deliciousness are best somewhere between the beginning of April and the end of June. When exactly can the asparagus be harvested, completely depends on the temperature of the ground. Harsh winters make for a late harvest, sometimes at the end of May. Luckily, this winter was quite warm, meaning that the asparagus harvest began at the end of April!
Via friends of my father, we were able to get the true Dutch asparagus, all the way from the southern province of Limburg. This region is best suited for asparagus cultivation due to the sandy ground and the relatively regular climate.
Personally, I find that asparagus -especially the white variety- should be eaten as they are. I’m a purist when it comes to this stunning vegetable. The flavour of the asparagus is so extraordinary and significant, that it should only be accompanied by softer ingredients.
My favourite recipe ever is one with white asparagus, diced ham, hard boiled eggs, and melted butter. What’s your preferred way of eating asparagus? Do you prefer the green or the white sort?
Dutch White Asparagus with Ham, Eggs, & Melted Butter
- 12 white asparagus
- 300 grams ham
- 8 eggs
- 60 grams butter
- Optional: small potatoes
Used kitchen appliances
- Asparagus pan (if you don’t have this, take a pan with a large diameter)
- Vegetable peeler
- Small pan
- Remove the bottoms of the asparagus. Peel the outer skin of the stalks. Place the skin and bottom in the pan (for even more flavour), as well as the stalks. Pour in enough water for the asparagus to be covered. Bring to the boil, and let boil for about 15 minutes (depending on the thickness of the stalks)
- In the meantime, dice the ham and hard boil the eggs for 8 minutes.
- Test to see if the asparagus are done by pricking a fork in the stalk, which should be soft yet firm. Drain the water.
- Roughly chop the eggs.
- In the small pan, heat the butter on a low heat until melted. Place the asparagus on a plate, with the ham and eggs, and pour over the butter.
Serve with bread or small potatoes.
2 Comments Add yours
I much prefer green asparagus, but that’s likely because I wasn’t raised on white asparagus. I’ve had it a few times (in Europe, of course) and it just doesn’t do it for me.
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I get that. The white asparagus has quite a distinct flavour that isn’t loved by everyone. It’s different when you grew up eating them once a year, like myself! Thought, the green ones are just as delicious, I love the crunch of the stalks!
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