In April the asparagus season is officially opened in the Netherlands. So treat yourself with this delicious Dutch asparagus dish.
Peel the asparagus with a peeler and cut off the ends of the asparagus.
Place the peels on the bottom of a large pan.
Place a clean and well-rinsed tea towel on the peels to keep them separate from the asparagus. Put the asparagus on the tea towel and fold the tea towel closed.
Pour so much water in the pan that the asparagus is completely submerged. Add 20 grams of salt. Close the pan and bring the water to the boil.
Turn down the heat so that the water just bubbles and let the asparagus cook (depending on the thickness) for 4 to 8 minutes against the boil. Remove the pan from the heat and let the asparagus continue for another 15 minutes.
Check that the asparagus is cooked by puncturing with a fork in the bottom end. If the fork has no resistance, then the asparagus is perfectly cooked.
Using the tea towel, lift the asparagus out of the water and let it drain.
Traditionally, these asparagus is served with boiled potatoes, cooked ham, hard-boiled egg and melted butter. There are lovers who also do a little nutmeg about it.
Enjoy your meal!