Entree: Netherlands – Limburg – Limburgse Asperges (Seasonal white asparagus from Limburg, typically boiled and served with warm butter, boiled eggs, ham, and potatoes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 15 min

Total 50 min

Ingredients

- 2 lb (900 g) white asparagus, peeled and trimmed
- 1.5 lb (700 g) small waxy potatoes (such as Charlotte or Yukon Gold), scrubbed
- 4 large eggs, approx. 200 g total
- 8 slices cooked ham, approx. 8 oz (225 g)
- 6 tbsp (90 g) unsalted butter
- 1 tbsp (15 ml) fresh lemon juice
- Salt to taste
- 1/2 tsp (2.5 ml) sugar (optional, to balance asparagus bitterness)
- Fresh parsley, chopped, for garnish

Instructions

1. Peel the white asparagus thoroughly from just below the tips to the woody ends and trim off the ends. Place in a large shallow pan or saucepan and cover with cold water by about 1 inch. Add 1/2 tsp salt and 1/2 tsp sugar if using. Bring to a gentle simmer and cook until tender when pierced with a knife, 12–15 minutes depending on thickness. Keep warm in the cooking liquid with the heat off.
2. Meanwhile, place the potatoes in a pot of cold salted water, bring to a boil and simmer until fork-tender, about 15–20 minutes depending on size. Drain and keep warm.
3. Place eggs in a small pot, cover with cold water, bring to a boil, then simmer for 9–10 minutes for hard-boiled. Transfer to ice water, peel and halve.
4. Warm the ham slices briefly in a skillet over low heat or in a low oven until just warmed, about 2–3 minutes.
5. Melt the butter in a small saucepan until hot and slightly nutty, then remove from heat and stir in lemon juice and a pinch of salt.
6. To serve, arrange asparagus stalks on plates with potatoes, halved eggs and warmed ham. Drizzle generously with the lemon butter, sprinkle with chopped parsley, and serve immediately.