Spring | Asparagus, Potatoes and Egg

white asparagus

To suit all taste buds! Our favorite spring vegetables dish: white asparagus (I will have to check some of my posts where I claim: “This is my favorite dish” as they all seem to be).

This is also quite funny: I just bought baby potatoes and they are actually from Italy. So, when we are in Italy people love to buy the so called Dutch Potatoes. So how come when I buy potatoes in The Netherlands (potato country) they are from Italy? Interesting, good nonetheless.

Ingredients (serves 2 adults)

  • 1 kg baby potatoes
  • 4 slices of ham (optional)
  • 6 eggs
  • 2 cubes of sugar
  • 4/5 white asparagus each
  • 3 tablespoons of butter


Peel the asparagus well and chop of 2 cm from the bottom. Make sure not to peel off all the way to the tip as the tip is considered to be the most tasty part! Leave them, together with some of the peels in a large pan filled with water and two cubes of sugar. The reason you add some of the peels is to keep the taste of the asparagus. Bring to boil and leave to cook for about 5 minutes. Drain, stir in a little bit of butter and keep the lid on for another 10 minutes.

In the meantime also boil the baby potatoes in salted water for 20 minutes and after drained, leave the lid on for a couple of minutes.

Boil some eggs for 7 minutes, peel them and chop them finely.

Melt the butter and stir in the egg. This will make the dressing for your asparagus.

Roll up the ham and prepare the plates.

Enjoy the wonderful white gold on your plate!

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