Name: Organic Dutch white asparagus
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 kg Organic Dutch White Asparagus; 1 cup Unsalted Grass-Fed Butter; 4 pieces Large Organic Eggs; 8 slices Cooked Ham (preferably artisan or bone-in); 0.5 cup Fresh Flat-Leaf Parsley; 0.25 tsp Ground Nutmeg; 1 tsp Sea Salt; 1 tbsp Fresh Lemon Juice

Vegetables

Organic Dutch white asparagus

Indulge in the delicate, nutty flavor of premium organic Dutch white asparagus, often referred to as 'White Gold'. This traditional preparation pairs tender spears with a rich brown butter sauce, farm-fresh eggs, and high-quality ham for a true taste of spring.

Prep

20m

Cook

15m

Serves

Calories

485kcal

Qty	Ingredient
2 kg 2000 g	Organic Dutch White Asparagus
1 cup 225 g	Unsalted Grass-Fed Butter
4 pieces 4 pieces	Large Organic Eggs
8 slices 200 g	Cooked Ham (preferably artisan or bone-in)
0.5 cup 15 g	Fresh Flat-Leaf Parsley
0.25 tsp 1 g	Ground Nutmeg
1 tsp 5 g	Sea Salt
1 tbsp 15 ml	Fresh Lemon Juice

2 Method

Step 1. Carefully peel the white asparagus using a vegetable peeler, starting about 2cm below the tip and working your way down to the base. Ensure all the fibrous outer skin is removed. Trim about 2-3cm off the woody ends.

Step 2. Place the asparagus in a wide, shallow pot and cover with cold water. Add a pinch of salt and the lemon juice. Bring to a gentle boil.

Step 3. Once boiling, reduce heat and simmer for 5 minutes. Remove the pot from the heat, cover with a lid, and let the asparagus sit in the hot water for 10-15 minutes until tender (pierce with a fork to check).

Step 4. While the asparagus rests, boil the eggs for 8-9 minutes. Cool in ice water, peel, and finely chop or crumble with a fork.

Step 5. Melt the butter in a small saucepan over medium heat. Allow it to foam and turn a light golden brown (noisette), then stir in the nutmeg and a pinch of salt.

Step 6. Lift the asparagus from the water and drain well on a clean kitchen towel.

Step 7. Arrange the warm asparagus on a platter. Top with the chopped eggs, chopped parsley, and a generous drizzle of the browned butter. Serve with the ham on the side.

·
Don't throw away the peels and ends! Boil them separately to create a flavorful base for a white asparagus cream soup.
·
The 'snap' test works for green asparagus, but white asparagus must be peeled thoroughly or it will be stringy and bitter.
·
If you have an asparagus steamer pot, stand the spears upright so the tips (the most delicate part) cook in the steam rather than the water.
·
Always use the freshest organic eggs possible, as the yolk flavor is a primary component of this dish.

? FAQ

How do I know if white asparagus is fresh?

The tips should be tightly closed and the stalks should look hydrated and shiny. If you rub two stalks together, they should make a 'squeaky' sound.

Why is white asparagus more expensive than green?

White asparagus is grown underground (mounded with earth) to prevent photosynthesis. It requires labor-intensive hand-harvesting.

Can I eat white asparagus raw?

While technically edible, white asparagus is much more fibrous than green. It is significantly better when cooked until tender.

What wine pairs best with this dish?

A dry Pinot Blanc or a Dutch/German Weissburgunder is the classic pairing for white asparagus.

Contrast

Organic Dutch white asparagus

1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

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