White Asparagus with Prosciutto & Creamy Tarragon Sauce
with jammy eggs, potato rounds & spinachCalories
:
899 kcalProtein
:
38.1g proteinTotal
:
35 minutesDifficulty
:
MediumSeasonal
Allergens:
- Ei
- Melk (inclusief lactose)
- Selderij
- May contain traces of allergens
There is a special ingredient in your box! White asparagus, also known as white gold, is back in season. This vegetable grows underground, so it keeps its light colour.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
125 g
Potatoes
250 g
White asparagus
½ piece
Shallot
10 g
Capers
2.5 g
Fresh tarragon
2 piece
Egg
(Contains: Ei)
100 g
Spinach
2.5 g
Fresh chives
(May be present: Selderij)
100 milliliters
Heavy cream
(Contains: Melk (inclusief lactose))
25 g
Prosciutto crudo
Not included in your delivery
¼ tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
¼ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3762 kJ
Calories899 kcal
Fat47.5 g
Saturated Fat23.6 g
Carbohydrate39.9 g
Sugar12.2 g
Dietary Fiber9.1 g
Protein38.1 g
Cholesterol18.8 mg
Salt2.6 g
Potassium1987.3 mg
Calcium211.5 mg
Iron5.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Boil plenty of salted water in a pot or saucepan for the asparagus.
- Slice the potatoes into rounds of 0.5cm thickness.
- Heat a light drizzle of olive oil in a large deep frying pan over medium-high heat.
- Fry the potatoes for 13 - 15 minutes until golden-brown, tossing regularly. Season to taste with salt and pepper.
2
- Finely chop the shallot and the tarragon.
- Melt a knob of butter in a saucepan over medium-high heat. Fry the shallot and the capers for 2 - 3 minutes
- Add the cream and crumble in the stock cube (see pantry for amount). Bring to the boil, then simmer for 6 - 9 minutes over low heat.
- Add the tarragon, then season to taste with salt and pepper.
3
- Cut off around 2cm from the base of the asparagus and discard, then boil the asparagus for 8 - 10 minutes.
- Wash the eggs, then transfer to the asparagus and boil for 6 - 7 minutes.
- Drain everything and then rinse the eggs under cold water.
- Peel the eggs and cut them in half. Finely chop the chives.
4
- Remove the potatoes from the pan and set aside.
- Fry the spinach in the same pan until it starts to wilt and reduce.
- Serve the spinach on plates and top with the asparagus, then pour over the tarragon sauce and garnish with the chives.
- Serve the potatoes, the eggs and the Prosciutto alongside.
