A delicious spring recipe: spaghetti with asparagus, ham and poached egg. A special and super tasty combination. The Egg blends wonderfully with the spaghetti and the salty ham
Asparagus, the white gold
The asparagus season starts on the second Thursday of April in the Netherlands and lasts until the longest day of the year: 21 June. The white gold, as the asparagus is also called, then needs the rest of the season to store enough nutrients for next year's harvest.
- Because the egg is poached instead of fried or boiled, the egg yolk will mix wonderfully with the spaghetti, making it taste very creamy.
- Break the asparagus instead of cutting them. That way you determine exactly where the juicy part of the asparagus starts. To do this, hold the bottom (at the cutting edge) of the asparagus in your hand and slowly bend the top until it breaks in two.
- If you want the best asparagus, choose class AA: the best quality. These are followed by class AAA (thicker) and A (thinner) asparagus.
- How can you determine that your batch of asparagus is fresh? Test this by rubbing two asparagus over each other. If you hear a beeping sound, they are fresh.
- Did you already bought the asparagus, but want to prepare this recipe tomorrow? Keep them fresh by rolling them in a wet cloth and store them in the fridge.
- Add the asparagus peels at the bottom of the pan. Then add the asparagus. This will add extra flavor to the veggies.
- Vinegar is added to the poaching water. Therefore the eggs will solidify faster and will keep its shape.
Other Delicious Recipes
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
SUBSCRIBE for more videos of By Andrea Janssen:
https://www.youtube.com/c/ByAndréaJanssen
Spaghetti with asparagus, ham and poached egg
For persons
A delicious spring recipe: spaghetti with asparagus, ham and poached egg. A special and super tasty combination. The Egg blends wonderfully with the spaghetti and the salty ham
Ingredients
- 300 grams asparagus white or green
- 400 grams spaghetti
- 150 grams ham cubes or bacon
- 4 eggs size L
- 60 mL white vinegar
- 50 grams butter in small cubes
- 15 grams parsley
Ingredients you need per step are listed below the step in Italic
Instructions
- Peel the asparagus with the peeler
- Break the asparagus by grasping the bottom and bending the top.
- Wash the asparagus peels and put them at the bottom of the pan. Place the asparagus on top and add enough water so that the asparagus is just beneath the water level.
- Bring the water to a boil and let it cook for 10 minutes.
- Turn off the heat and let the asparagus rest in the pan for another 10 minutes.
- Remove the asparagus from the pan and cut into pieces (approximately 1 inch (3 cm).
- Bring a pan of water to the boil to which you add the vinegar and a second pan of water for the spaghetti.
- Cook the spaghetti according to the package al dente.
- Carefully break an egg over a glass so that the yolk stays whole.
- Stir with a spoon in the pan with vinegar water, so that you get a whirlpool, and then pour the egg in the middle.
- Poach the egg for 3 minutes and remove it with the skimmer. Repeat for all eggs.
- Mix the spaghetti with the butter (which will melt), asparagus, and ham cubes. Scoop this on a plate.
- Place a poached egg on each pile of spaghetti.
- Divide some parsley or other herbs on top.
Notes
- Because the egg is poached instead of fried or boiled, the egg yolk will mix wonderfully with the spaghetti, making it taste very creamy.
- Break the asparagus instead of cutting them. That way you determine exactly where the juicy part of the asparagus starts. To do this, hold the bottom (at the cutting edge) of the asparagus in your hand and slowly bend the top until it breaks in two.
- If you want the best asparagus, choose class AA: the best quality. These are followed by class AAA (thicker) and A (thinner) asparagus.
- How can you determine that your batch of asparagus is fresh? Test this by rubbing two asparagus over each other. If you hear a beeping sound, they are fresh.
- Did you already bought the asparagus, but want to prepare this recipe tomorrow? Keep them fresh by rolling them in a wet cloth and store them in the fridge.
- Add the asparagus peels at the bottom of the pan. Then add the asparagus. This will add extra flavor to the veggies.
- Vinegar is added to the poaching water. Therefore the eggs will solidify faster and will keep its shape.
Indication Nutritional Value (Per Person / Portion):
Calories: 583kcalCarbohydrates: 79gProtein: 27gFat: 17gSaturated Fat: 8gCholesterol: 211mgSodium: 650mgFiber: 5gSugar: 5gVitamin A: 1433IUVitamin C: 9mgIron: 4mg
Share by Email
Leave a Reply