Cook a classic asparagus dish, with a twist from Ralph. Although white asparagus are the most popular variety here, in most countries they prefer the green or purple varieties.
Asparagus most likely originated in Egypt. The ancient Romans really liked them, but after the fall of the Roman Empire, the asparagus lost its popularity. In the Middle East they stayed on the menu. Only in the 17th century, the asparagus made a comeback in Europe. First in France, and from the 19th century onwards in the Netherlands, Belgium and Germany as well. Here the white variety reigns supreme, while in the rest of the world the green and purple varieties are more popular. They get their colour from growing above ground, in the sunlight.
"Here in the Netherlands the white variety reigns supreme, while in the rest of the world the green and purple varieties are more popular."
Asparagus are being classified by size, from 28 mm (AAA) to 12 mm (B). It is difficult to see their age, however. Asparagus are perennial plants. They can live up to 10 years, in which their flavour may develop.
At the Maritime Museum we like to use 3 year old asparagus. Any younger, they don’t have a lot of flavour; any older, they may be more stringy. In the supermarket it may be difficult to asses their age, but a good greengrocer may be able to help.
Asparagus can be prepared in many ways. I even made an asparagus dessert, once. This recipe will keep it classic, but with a twist.
"Asparagus are perennial plants. They can live up to 10 years, in which their flavour may develop."
Ingredients
- 12 asparagus
- 4 slices of cooked ham
- 80 g grated cheese
"Asparagus can be prepared in many ways. I even made an asparagus dessert, once. This recipe will keep it classic, but with a twist."
Method
- Cut off the bottom part of the asparagus. It often is a bit woody, so cut off about 3 cm.
- Boil the asparagus in lightly salted water. Thin asparagus for about 8 minutes, thick asparagus for about 10 minutes.
- Arrange the asparagus in a oven tray; cover them with the ham slices and the grated cheese.
- Bake the asparagus in a preheated oven (200 C / 400 F) for about 25 minutes.
This is a great dish with boiled potatoes, freshly chopped parsley and soft-boiled eggs.
Ralph Dahlhaus is executive chef at the National Maritime Museum. These recipes allow you to follow the “Dutch Cuisine” principles: tasty, sustainable, varied, honest and seasonal.
