White asparagus recipe with egg, this classic Spring recipe is an absolute must-have for your repertoire! Prepared this way, it’s incredibly delicious and not at all difficult to make.
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Why this Recipe Works
When you think of asparagus recipes, this white asparagus recipe with eggs often comes to mind first. And I totally get that! This dish is so delicious: asparagus, egg and a tasty homemade asparagus sauce. Garnish with fresh parsley to taste and enjoy!
Asparagus Season
Now that the asparagus season had officially begun (between mid-March and mid-June), you should definitely try making this classic white asparagus recipe with eggs. There are lots of delicious dishes you can make with these flavorful white spears, but this one is in my top three.
Of course, there’s also green asparagus. A slightly thinner, green variety that is very versatile. I like to make this puff pastry with eggs and asparagus recipe or serve them instead of broccoli with my teriyaki salmon whenever they’re in season.
How to Prepare White Asparagus
A long time ago, I used to think that asparagus were a difficult vegetable to prepare. Of course, I’ve known for years now that that’s not the case at all. With just a little preparation, you can cook it to perfection yourself! Here’s how:
- First, peel the asparagus thoroughly so that they’re tender with no tough strings after cooking. I always run my peeler over the same section twice. Hold the peeler just below the tip (don’t peel that) and pull it down in one smooth motion. Repeat until you have peeled the entire spear.
- Next, cut or snap off the woody bottom end (about 2 cm); this part often doesn’t taste very good.
- Bring a large pot of water with a pinch of salt to the boil. As soon as the water boils, add the asparagus and cook for 5-7 minutes, depending on their thickness. Turn off the heat and leave the asparagus to rest in the hot cooking liquid for 10 minutes.
Special asparagus pans are available that allow you to stand the spears upright. Alternatively, you can use a large, wide pan or even a skillet. No fancy equipment needed, just a peeler and a large pan!
What to Serve with White Asparagus
In this white asparagus recipe with eggs, we serve them with an asparagus, or Hollandaise, sauce and boiled eggs. However, if you would like to serve something else on the side, baby potatoes or roasted potatoes are always a delicious accompaniment. You could also consider serving it with fish – such as smoked salmon – , cured ham or vegetables.
FAQ White Asparagus Recipe with Egg
How long do I cook the asparagus?
I cook them for about 5-7 minutes and let them rest in the pan for an extra 10 minutes.
What kind of sauce do I serve with the asparagus?
I like to make a classic Hollandaise sauce, made with eggs, butter, fresh herbs and lemon juice. The recipe is listed below.
Can I prepare this dish beforehand?
Not really, they are truly the best when served freshly prepared. You can cut and peel them beforehand, cooking doesn’t take long so I would highly recommend cooking them right before serving.
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Ingredients
- 1 kg white asparagus
- 4 medium eggs
- Salt
- Parsley (fresh, to taste)
- 125 gram unsalted butter
- 2 egg yolks
- 1 tbsp parsley (finely chopped)
- 1/2 tbsp chives (finely chopped)
- Lemon juice
- Salt and pepper
Equipment
- Small saucepan
- Large pan
- Small pitcher
- Immersion blender
INSTRUCTIONS (how to make this recipe):
- Bring a small saucepan of water with a pinch of salt to a boil. Cook the eggs to your desired level of doneness: 3 minutes for soft-boiled, 5 minutes for medium-soft, or 7-8 minutes for hard-boiled.
- Peel the asparagus and snap or cut off the tough ends.
- Bring a large pot of water with a pinch of salt to a boil. Once the water is boiling, add the asparagus and cook for 5–7 minutes, depending on the thickness. Turn off the heat and let the asparagus finish cooking in the hot liquid for 10 more minutes.
- Meanwhile, prepare the asparagus sauce. Melt the butter in a small saucepan. Pour the melted butter into a small pitcher with a spout.
- Place the egg yolks and a splash of lemon juice in a tall cup that is large enough to fit your immersion blender. Insert the blender and turn it on.
- Slowly pour the melted butter into the mixture in a thin stream while blending at a steady speed. The sauce will thicken. Continue blending until all the butter is incorporated and the sauce is smooth and even.
- Remove the asparagus from the pot and let it drain briefly. Arrange the asparagus on a serving platter. Peel and cube the eggs, then distribute them over the asparagus along with the sauce.
- Sprinkle some finely chopped fresh parsley on top, to taste. Serve immediately. Enjoy your meal!
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