During the short asparagus season, you'll find the classic combination of white asparagus with ham, eggs and potatoes in almost every Dutch restaurant. While often served quite straightforward with butter- or hollandaise sauce, you might want to consider trying these winning flavors in a different form, such as our individual servings of soufflé. Serve as an appetizer with a simple tossed green salad and some crusty bread.
See Also
20 Dutch Recipe Ideas for Spring
White Asparagus Soup with Ham & Egg Recipe
White Asparagus Salad with Pork Belly Recipe
Ingredients
- 2 lb (1 kg) white asparagus
- 2 shallots, peeled and chopped
- 2 tbsp olive oil
- 2/5 cup (100 ml) dry white wine
- 4 eggs, separated
- 3 oz (85 g) smoked ham, finely chopped
- 3/4 cup (75 g) mature Gouda cheese, grated
- Salt & pepper
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 60 minutes
- Yield: Serves 6
Preparation
Soak the asparagus in cold water as soon as you get them home. Rinse and peel with a potato peeler (start from just under the head and work your way down). Now cut the woody bit off the end (about 1/2-inch or 1-2 cm) and discard. Cut each spear into 1/2-inch (1-2 cm) pieces and place in a large stockpot with salted, boiling water. Cook for 5 minutes and drain in a sieve.
Add the chopped shallots to a skillet, along with the olive oil and cook over a medium-low heat until the onions begin to caramelize.
Add the asparagus and wine. Cook until all the wine has evaporated (about 10 minutes). Add a pinch of salt, and pepper to taste. Allow the asparagus mixture to cool.
Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Brush the inside of 6 individual soufflé dishes or ramekins with a little olive oil and arrange on a baking tray.
Blend the asparagus mixture in a food processor until smooth and creamy. Stir the egg yolks, ham and cheese through the mixture.
In a clean bowl, beat the egg whites until stiff peaks form. Fold the asparagus-ham-cheese mixture through the egg whites. Working quickly, spoon the eggy mixture into the soufflé dishes and place in the center of the oven. Bake for 18-20 minutes, or until risen and golden brown. Serve immediately.
Tips:
- If you're not able to use the asparagus right away, simply wrap it in a damp tea towel and keep it in the vegetable drawer of your fridge. It will keep quite well this way for a few days. Learn more about how to buy, store and cook spring's favorite vegetable.
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