Asparagus with ham and egg
The Dutch call it white gold. And we totally get why. Nothing beats white asparagus the traditional way: with ham, soft boiled eggs and melted butter. Loads of melted butter.
200 gr. of good quality ham
500 gr. of the thickest white asparagus you can find
100 gr. Butter
a handful of baby potatoes
a bunch of Parsley
salt and pepper to taste
When these bad boys are in season, the Dutch go crazy. The thicker the asparagus the better, since white asparagus need to be peeled, with a thicker asparagus you will have more asparagus left after peeling. They also tend to be sweeter the thicker they are.
Start by boiling the potatoes in slightly salted water. While these boil, peel the asparagus and cut off the woody bottom parts. It would be a shame to let these flavorful parts go to waste, therefore we always prepare a stock from them to use in a risotto the next day. After the potatoes have been boiled, remove them. Keep the water you boiled them in, you can reuse this for the asparagus.
Boil the peeled asparagus in the water together with all the cutoff parts. You want them to be pretty soft but still have a bite to them, according to how thick they are this can range from 10 to 15 minutes. Just 5 minutes before they are done add in the eggs, this way they will all be ready at the same time.
Carefully take out the eggs and the asparagus, and remember NOT to throw out the water (this will be your stock for your risotto tomorrow).
Now you can plate your asparagus with the ham, a cooked egg, molten butter and potatoes. Sprinkle with a bit of chopped parsley, all of these mellow, creamy flavors form a symbiosis that is incomparable.