Dutch White Asparagus & Potatoes

This easy side dish elevates a classic vegetable. With a few simple tweaks it can become the whole meal!

Ingredients

• 1 kg (2 lbs) fresh white asparagus
• 1 kg (2 lbs) Potatoes, Yukon Gold work well
• 4-6 Eggs, Hard-boiled, peeled and sliced or quartered
• 200g - 300g (7-10 oz) Deli ham, sliced thin
• 100g - 150g (1 stick) Butter melted, for drizzling

Directions

1. Peel the asparagus and cut off the tough woody ends, about 2 cm.
2. Scrub and chop the potatoes and boil in salted water until tender, about 20 minutes. Drain and toss with butter and parsley.
3. In a large pot, boil water with salt, a pat of butter, a pinch of sugar and a teaspoon of lemon juice.
4.  Add asparagus and simmer for 10-15 minutes, until tender.
5.  Drain the asparagus well.
6. To serve, plate the asparagus, eggs, potatoes and rolled up ham. Pour remaining melted butter over top.

Tips

•  If you’re feeling fancy, drizzle the meal with a Hollandaise sauce.
• You can use any meat to top as well. Try steak or chicken for a richer meal.