Asparagus with Eggs and Butter
The regal springtime treat of Limburg 'White Gold': tender peeled white asparagus spears simmered in salted water, served with rich melted farmhouse butter, crushed hard-boiled eggs, and curly parsley.
Ingredients
- • 1kg fresh thick Dutch white asparagus spears
- • 4 large free-range eggs, hard-boiled and peeled
- • 100g unsalted Dutch farmhouse butter
- • 1 tsp caster sugar
- • 1 tsp salt
- • 3 tbsp fresh curly parsley, finely chopped
- • 1/4 tsp freshly grated whole nutmeg
- • Freshly ground white pepper
Preparation Steps
Using a sharp vegetable peeler, peel the white asparagus thoroughly from just below the tip down to the base, as the outer fibrous skin can be bitter. Snap or trim off the bottom 2cm woody ends.
Lay the spears flat in a wide shallow pan of water with the salt, sugar, and a small knob of butter. Bring to a boil, then turn the heat down low, cover, and simmer for 12 to 15 minutes until tender when pierced with a knife. Turn off the heat and let rest in the hot poaching liquid for 5 minutes.
Coarsely chop or crush the peeled hard-boiled eggs with a fork. In a small saucepan, gently melt the remaining farmhouse butter until golden and foaming without browning.
Lift the asparagus spears with tongs and drain on a clean tea towel. Arrange on warm plates, top generously with the crushed egg and chopped parsley, pour the foaming melted butter over the top, and season with nutmeg and white pepper.