White Asparagus with Serrano Ham, Creamy Tarragon Sauce and Potato
with spinach and boiled eggs
This recipe provides 342 grams of vegetables per portion.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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)
20 g
Serrano ham
100 milliliters
Heavy cream
(Contains: Melk (inclusief lactose))
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
Utensils
Cooking Steps
- Boil plenty of salted water in a pot or saucepan for the asparagus.
- Weigh and wash the potatoes, then slice them into 0.5cm thick rounds.
- Chop the lower 2cm off the asparagus, then carefully peel it, taking care not to damage the heads.
- Finely chop the shallot.
- Heat a light drizzle of olive oil in a large deep frying pan over medium-high heat.
- Fry the potato rounds for 13 - 15 minutes, until they're golden-brown, tossing regularly.
- Season with salt and pepper to taste.
- Heat a knob of butter in a saucepan. Fry the shallot and capers for 2 - 3 minutes over medium-high heat.
- Add the cream and the stock cube (see pantry for amount), then bring to a boil and let the sauce simmer for 6 - 9 minutes over low heat, or until it reaches the desired thickness.
- Finely chop the tarragon, then add it to the sauce along with some salt and pepper. You can also add some more of the stock cube if preferred.
- Add the asparagus to the pot or saucepan (see Tip) and boil for 8 - 10 minutes over medium-high heat.
- Wash the eggs under the tap, then boil them with the asparagus for 6 - 7 minutes.
- Drain when finished and rinse the eggs under cold water.
- Peel the eggs and cut them in half.
Tip: for the best results, try to make sure the asparagus is standing upright in the pot when you boil it!
- Take the potato rounds out of the pan, then add the spinach to the same pan and fry until it's slightly wilted.
- Finely chop the chives.
Did you know... spinach is an excellent source of iron, and contains a relatively high amount of protein compared to other vegetables.
- Serve the spinach on plates with the asparagus on top, then pour over the creamy tarragon sauce.
- Scatter the chives over the asparagus.
- Serve the potato wedges, eggs and Serrano ham to the side.
