White asparagus with ham, egg, and baby potatoes
Servings: 4 servings
Calories: 757kcal
A true spring dish that is always a hit. As soon as the asparagus returns to the stores, you know that spring has begun. This recipe is a delicious classic: white asparagus with ham, egg, and baby potatoes with a generous spoon of melted butter. No frills, just tasty and exactly how asparagus should taste.
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Equipment
- Asparagus peeler optional
Ingredients
- 1000 g white asparagus
- 1000 g baby potatoes
- 150 g butter
- 300 g back ham or cured ham
- 4 eggs
- 4 sprigs parsley
- nutmeg optional
Instructions
Preparation
- Place 1000 g white asparagus in plenty of cold water for half an hour before peeling them. This helps to make them a bit fuller and firmer, making them easier to work with. Cut 1000 g baby potatoes in halves and wash them clean. Take 300 g back ham out of the fridge so it can reach room temperature. Finely chop 4 sprigs parsley.
- Place the asparagus on a cutting board and cut off about 2 centimeters of the fibrous end. Then peel the asparagus, using a sharp paring knife, a vegetable peeler, or, even better, an asparagus peeler. Start just below the tip and work your way down to the base. Turn the asparagus slightly after each movement so that you peel it evenly all around. It's better to peel a little too much than too little - nothing is as disappointing as a tough bite from a forgotten peel. Place the peeled asparagus directly back into cold water so they don't dry out.
Cooking
- Cook the baby potatoes with their skins in lightly salted water until tender, about 15 minutes. Let them steam for a moment afterward. Also, bring 4 eggs to a boil. Cook them hard for about 8 minutes, then shock them in cold water. Peel them and cut them into quarters.
- Fill a large pan with water and add a generous pinch of salt. Bring the water to a boil. Add the asparagus as soon as it boils and then reduce the heat. Let the asparagus simmer gently for 6 to 10 minutes - the exact time depends on their thickness. Then remove the pan from the heat and let the asparagus continue cooking covered in the hot water for another 5 minutes. This keeps them intact and perfectly tender without falling apart.
- Check if they are done by piercing the base with a fork. There should still be a little resistance - then they are perfect. Carefully lift them out of the pan with a slotted spoon and let them drain briefly on kitchen paper.
- Meanwhile, melt 150 g butter over low heat. Make sure it does not brown - the butter should be liquid and full of flavour. Add a pinch of salt and pepper, and optionally some nutmeg.
To serve
- Divide the asparagus over the plates. Add a portion of baby potatoes alongside, together with the quartered eggs. Drape a few slices of ham over them and generously spoon the warm melted butter over everything. Garnish with a little parsley for a fresh touch.
- Serve the dish immediately, preferably on a beautifully set spring table. And if you really want to make it festive for yourself: a glass of dry white wine or a fresh rosé pairs perfectly with it.
Notes
Tip
Do you want to make the dish vegetarian? Leave out the ham and replace it with, for example, roasted nuts or sautéed mushrooms.
Do you want to make the dish vegetarian? Leave out the ham and replace it with, for example, roasted nuts or sautéed mushrooms.
Nutrition
Calories: 757kcal | Carbohydrates: 54g | Protein: 33g | Fat: 48g | Saturated fat: 25g | Cholesterol: 291mg | Sugars: 7g