Finally, it’s spring. The season of white asparagus, morels and many more primeurs. This dish brings together white asparagus with eggs, excellent ham, butter, small potatoes and parsley. Taste the slight bitterness and sweetness of the asparagus, the umami of the potato and enjoy the velvety feeling on your palate as a result of the butter and the egg.
Don’t be tempted to boil white asparagus in water with butter, lemon, sugar or salt. Steaming is by far the best way to prepare them. We love our Russel Hobbs food steamer! Simple, straightforward and the result is a tribute to spring.
Ideally we would serve a dry Muscat from the Elzas with our asparagus. The delicate, slightly sweet but dry taste, the hint of bitterness and the rich aromas work very well with white asparagus. Muscat to us means the smell of fresh fruit. As if you taste the original grape. A wonderful wine and a wonderful combination.
Fortunately asparagus are fairly flexible when it comes to wine: a Pinot Blanc or Pinot Gris will also be fine.
We opened a bottle of Vinho Verde from Portugal. A light and vibrant wine with clear notes of citrus and floral aromas that combined rather well with the flavours of the asparagus. Not the most exquisite combination, but it worked for us.
What You Need
- 6 or 10 White Asparagus
- 2 Eggs
- 100 gram Excellent, Organic Ham
- Small Firm Potatoes
- White Pepper
What You Do
Peel the asparagus and steam them for 20 minutes. Steam the eggs medium (10 minutes), making sure the yolk is firm but not dry. Wash the potatoes and steam them for 15 minutes. Timing depends on the size. Melt the butter. Peel the egg and cut in four. Chop the parsley. Serve the asparagus and eggs on a plate. Coat the potatoes with butter and parsley. Dress the plate with ham (please make sure it has a bit of fat) and potatoes. Poor the remaining melted butter over the asparagus. Sprinkle the parsley over the egg. Add some white pepper.