White Asparagus Recipe
- 2 bunches of white asparagus
- 2 hard-cooked eggs
- 75 grams (1/3 cup) butter or margarine
- grated nutmeg to taste
Cut or break off the hard ends of the asparagus stalks. Scrape or peel the remaining parts (do not peel the tips).
Tie the asparagus stalks into bunches of 10 or 12 pieces and cook thoroughly in boiling water with a pinch of salt (about 30 minutes).
Remove with a skimmer or slotted spoon and place on a serving plate with the tips all pointing in the same direction.
Snip off the string. Granish with slices of hard-cooked egg.
Drizzle with melted butter or margarine and sprinkle with nutmeg.
|Asparagus garnished with butter and nutmeg|
As the Dutch don't like to waste anything, the recipe also suggests using the cooking water and the cut-off ends to make soup. I had run out of eggs, so my version was egg-less. Incidentally, I found a very similar recipe in the bilingual (Dutch & English) cookbook I had bought in the Netherlands last year, which included ham and potatoes to round out the meal. So the Dutch have been eating this white asparagus for at least a hundred years, probably much longer!
Eet smakelijk! Enjoy your meal.