Asparagus Dutch-style

Asparagus Dutch-style Recipe: A Delicious and Nutritious Dish from the Netherlands

Region / culture: Netherlands | Preparation time: 10 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Asparagus Dutch-style is a classic and elegant dish that combines the tender, earthy flavors of asparagus with the rich, comforting tastes of butter, eggs, and cheese. This delightful recipe is perfect for a spring brunch, a special weekend breakfast, or even as a sophisticated side dish for dinner. The combination of textures and flavors makes it a favorite among food enthusiasts who appreciate the simplicity and elegance of European cuisine.

History

The tradition of pairing asparagus with butter and eggs has roots in many European cuisines, including Dutch, French, and German. The Dutch-style asparagus recipe, in particular, is celebrated for its simplicity and the way it highlights the natural flavors of its ingredients. Historically, asparagus has been considered a delicacy and was often reserved for the tables of the nobility and the wealthy. Over time, as asparagus became more widely available, this dish gained popularity among the broader public, becoming a cherished recipe in many households.

Ingredients

1.5 to 2 lb (907 g) of trimmed asparagus
6 tbsp of butter, or more
4 eggs
salt and pepper
8 thin slices of dry-cured ham, such as prosciutto
12 or 16 paper-thin slices of parmigiano-reggiano

How to prepare

Poach or steam the asparagus in boiling salted water until it becomes bright green and tender, which should take around 3 to 7 minutes depending on its thickness.
Meanwhile, place 4 tbsp of butter in a small saucepan over low heat.
In a large skillet, preferably nonstick, melt at least 2 tbsp of butter over medium heat.
Once the butter in the skillet has melted, crack the eggs into it.
Cook the eggs, sprinkling them with salt and pepper, until the whites are no longer runny, which should take about 5 minutes.
Drain the asparagus and divide it among 4 plates.
Turn off the heat under the butter in the saucepan as soon as it browns. If the eggs are not quite ready, keep the butter warm over a low flame.
Top the asparagus with a portion of ham, followed by a fried egg, then some browned butter, and finally a few slices of cheese.
Serve.

Variations

For a vegetarian version, omit the prosciutto and add sautéed mushrooms or truffle oil for an earthy flavor.
To make it lighter, use olive oil instead of butter and skip the cheese.
Add a sprinkle of chopped herbs such as chives, parsley, or tarragon for a fresh flavor boost.

Cooking Tips & Tricks

To ensure your Asparagus Dutch-style turns out perfectly, consider the following tips:

- Choose asparagus spears that are fresh and firm with closed tips. Thinner spears are ideal for this recipe as they are more tender.

- Be careful not to overcook the asparagus; it should be bright green and still slightly crisp.

- Use high-quality butter for the best flavor. Clarified butter can also be used for a nuttier taste.

- For a perfectly cooked fried egg, use a nonstick skillet and cook slowly on medium heat to avoid crispy edges.

- The prosciutto and parmigiano-reggiano can be adjusted according to taste preference. More or less can be used without significantly altering the essence of the dish.

Serving Suggestions

This dish is best served immediately while the asparagus is still warm, and the butter is melted. It can be accompanied by a light salad, some crusty bread, or a glass of white wine for a complete meal.

Cooking Techniques

The key techniques in this recipe are poaching or steaming the asparagus and frying the eggs. Both methods require attention to timing to ensure the asparagus is perfectly tender and the eggs are cooked to your liking.

Ingredient Substitutions

If prosciutto is not available, you can use bacon or pancetta as an alternative.

- Any hard, aged cheese like Grana Padano or aged Gouda can substitute for parmigiano-reggiano.

- For a dairy-free version, use a plant-based butter alternative and omit the cheese or use a dairy-free cheese substitute.

Make Ahead Tips

The asparagus can be poached or steamed ahead of time and quickly reheated before serving. The eggs are best cooked fresh, but the browned butter can be prepared in advance and gently reheated.

Presentation Ideas

Serve the asparagus on a platter with the eggs and prosciutto artistically arranged on top. Drizzle with the browned butter and sprinkle with cheese shavings. Garnish with fresh herbs for a pop of color.

Pairing Recommendations

A crisp, dry white wine such as Sauvignon Blanc or a light Chardonnay pairs beautifully with this dish. For a non-alcoholic option, a sparkling water with a squeeze of lemon complements the flavors well.

Storage and Reheating Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet or in the oven to maintain the best texture, though the dish is best enjoyed fresh.

Nutrition Information

Calories per serving

A single serving of Asparagus Dutch-style contains approximately 300 to 400 calories, depending on the exact quantities of butter, cheese, and prosciutto used. This makes it a moderately caloric dish, suitable as a main course for breakfast or brunch.

Carbohydrates

This dish is relatively low in carbohydrates, with the primary source being the asparagus itself. Asparagus contains about 3.88 grams of carbohydrates per 100 grams, making this dish an excellent choice for those following a low-carb diet.

Fats

The majority of the fat in this recipe comes from the butter and the cheese. Butter is high in saturated fats, while parmigiano-reggiano offers a mix of saturated and unsaturated fats. Using high-quality, grass-fed butter can also provide some omega-3 fatty acids.

Proteins

Eggs and parmigiano-reggiano cheese are excellent sources of high-quality protein. Eggs contain all nine essential amino acids, making them a complete protein source. Parmigiano-reggiano is also rich in protein, contributing to the overall protein content of the dish.

Vitamins and minerals

Asparagus is a nutritional powerhouse, providing an abundance of vitamins and minerals. It is particularly high in Vitamin K, essential for blood clotting, and folate, which is crucial for DNA synthesis and repair. Asparagus also offers a good amount of vitamins A, C, and E, as well as chromium, a trace mineral that enhances insulin's ability to transport glucose.

Alergens

The primary allergens in this recipe are dairy (butter and cheese) and eggs. Individuals with sensitivities or allergies to these ingredients should exercise caution.

Summary

Asparagus Dutch-style is a balanced dish that offers a good mix of proteins, healthy fats, and essential vitamins and minerals. It is low in carbohydrates, making it suitable for those on low-carb diets. However, due to the presence of dairy and eggs, it may not be suitable for everyone.

Summary

Asparagus Dutch-style is a versatile and elegant dish that showcases the delightful combination of asparagus, eggs, butter, and cheese. With its rich flavors and simple preparation, it is sure to impress at any meal. Whether you stick to the traditional recipe or explore variations, this dish offers a delicious way to enjoy the timeless pairing of asparagus and eggs.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Asparagus Dutch-style. It was a warm summer day, and I was visiting my dear friend Martha at her farm in the countryside. Martha was known for her delicious and inventive recipes, and I always looked forward to trying out her latest creations.

On this particular day, Martha invited me to join her in her kitchen as she prepared dinner. As we chatted and sipped on tea, Martha suddenly pulled out a bunch of fresh asparagus from her garden and announced that she would be making Asparagus Dutch-style for dinner. I was intrigued, as I had never heard of this dish before.

Martha began by trimming the asparagus and blanching them in boiling water. As she worked, she explained to me that Asparagus Dutch-style was a traditional Dutch recipe that she had learned from her grandmother. It was a simple yet flavorful dish that showcased the natural sweetness of the asparagus.

Once the asparagus were tender-crisp, Martha drained them and arranged them in a baking dish. She then sprinkled them with breadcrumbs, grated cheese, and melted butter before popping them in the oven to bake. The aroma that wafted from the oven was heavenly, and I couldn't wait to taste the finished dish.

When Martha finally pulled the Asparagus Dutch-style out of the oven, it looked golden and crispy, with the cheese bubbling and melting on top. I eagerly took a bite and was instantly transported to a world of flavor. The asparagus were perfectly cooked and still had a bit of crunch, while the breadcrumbs added a nice texture and the cheese lent a rich, creamy taste.

I couldn't believe how such simple ingredients could come together to create such a delicious dish. Martha laughed at my enthusiasm and told me that the secret to making a great Asparagus Dutch-style was to use the freshest asparagus you could find and to not skimp on the cheese and butter.

I was so inspired by Martha's recipe that I asked her to write it down for me before I left. She happily obliged, and I tucked the piece of paper into my recipe binder, where it would become one of my most treasured recipes.

Over the years, I have made Asparagus Dutch-style countless times for family and friends, and it has always been a hit. The dish never fails to impress with its simplicity and depth of flavor, and I love sharing Martha's recipe with others.

I am grateful for the day I stumbled upon this recipe, as it has become a staple in my cooking repertoire. Whenever I make Asparagus Dutch-style, I am reminded of Martha and the wonderful memories we shared in her kitchen. And I am thankful for the rich tapestry of recipes that I have collected over the years, each one a reminder of the people and places that have shaped my love for cooking.