Spring has officially started! I’m not only happy that the weather is getting warmer now, but also that asparagus are available! I absolutely love asparagus! White asparagus is often eaten in combination with ham, egg and asparagus sauce. And that’s not for nothing, because this classic combination is really genius! To celebrate the start of the asparagus season, I came up with a recipe based on this combination, but in a slightly different way.
- Most white asparagus still needs to be peeled when you buy them. Cut off the woody bottom (about 2 cm) of the asparagus. Peel them from top to bottom while laying them out flat and try not to forget a piece, otherwise you will taste these hard shells while eating.
- There are special products that are useful when preparing asparagus, such as: an asparagus pan where you can cook them in their entirety upright; an asparagus peeler to peel them quickly and easily; and asparagus tongs with which you can serve them nicely (read on quickly for a chance to win his handy asparagus tongs!).
- For the asparagus, cook for about 8 to 10 minutes (depending on the thickness). Then turn off the heat and let them rest in the water for a few more minutes. Add a pinch of salt and optionally a bay leaf to the water for extra flavor.
Pasta with asparagus, ham and egg in a creamy sauce
2 PERSONS + 2 KIDS
250 gr pasta (eg tagliatelle)
200 gr cubes or strips of ham
3 Spring onions
800 gr white asparagus
2 to 3 boiled eggs
Oil or butter for frying
Cut the last 2 cm of the asparagus and peel them well. Cut them into pieces and boil them for 8 minutes in a pan with water and then let them cook for another 10 minutes in the water.
Cook the pasta according to the package. Meanwhile, heat a little oil or butter in a pan and fry the ham for 3 minutes. Cut the spring onion into rings and fry for a minute with the ham. Prepare the asparagus sauce as directed on the package.
Source: Leukerecepten by leukerecepten-nl.
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