Dutch
Asperges met ham en ei
A classic Dutch spring plate of tender white asparagus with slices of cooked ham, boiled eggs, melted butter, parsley, and small potatoes. The asparagus is gently cooked and left to rest in its own hot water so it stays delicate and juicy.
Ingredients
- White asparagus1 kg
- Small waxy potatoes400g
- Eggs4
- Cooked ham, thinly sliced150g
- Unsalted butter75g
- Flat-leaf parsley, finely chopped2 tbsp
- Salt1 1/2 tsp, plus more to taste
- Freshly grated nutmeg1 pinch
Method
- Peel the white asparagus thoroughly from just below the tip to the base, then trim about 2 cm from the woody ends.
- Place the asparagus peelings and trimmed ends in a wide pan, cover with water, add 1 tsp salt, and simmer for 10 minutes to make a light asparagus stock.
- Strain out the peelings and return the stock to the pan.
- Add the peeled asparagus to the hot stock, making sure the spears are just covered, then bring to a gentle boil.
- Cook the asparagus for 8 to 10 minutes, depending on thickness, then turn off the heat and let the spears rest in the covered pan for 10 minutes.
- Meanwhile, boil the potatoes in salted water for 18 to 20 minutes until tender, then drain and keep warm.
- Boil the eggs for 9 minutes, cool briefly under cold water, peel them, and chop or mash them coarsely with a fork.
- Melt the butter gently in a small pan without browning it, then stir in the chopped parsley and a pinch of nutmeg.
- Warm the ham slices briefly by laying them over the hot drained potatoes or near the asparagus pan.
- Lift the asparagus carefully from the pan and drain well on a clean kitchen towel.
- Serve the asparagus on warm plates with the ham, boiled potatoes, chopped egg, and parsley butter spooned over the top.
- Finish with a little extra salt if needed and serve immediately.
Common questions
Can I substitute green asparagus or skip making the asparagus stock?
Green asparagus works, but cook it much faster: usually 3 to 5 minutes, then rest briefly. You can skip the stock and cook in lightly salted water, but the peel-and-trim stock adds more asparagus flavor.
How long does this dish take from start to finish?
Plan on about 45 to 60 minutes total. Peeling the asparagus takes time, then the stock, potatoes, and eggs can be done while the asparagus rests. Serve everything hot as soon as the butter sauce is ready.
What are the most common mistakes with white asparagus?
The biggest mistakes are not peeling deeply enough, overcooking until mushy, and boiling too hard. White asparagus should be tender but still hold its shape. A gentle simmer and short resting time give the best texture.
Can I make asparagus with ham and egg ahead of time?
You can peel the asparagus, cook the potatoes, and boil the eggs a few hours ahead. Reheat the asparagus gently in its cooking liquid. For best texture, add the butter, ham, and egg just before serving.
What is the best way to serve and store leftovers?
Serve with the potatoes, ham, chopped egg, melted parsley butter, and a little nutmeg. Leftovers keep 1 to 2 days in the fridge, but the asparagus softens. Reheat gently; avoid microwaving too long.