ASPARAGUS DUTCH STYLE
Provided by Mark Bittman
Categories easy, quick, weekday, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Poach or steam asparagus in or above boiling salted water until it is bright green and just tender, 3 to 7 minutes, depending on its thickness. Meanwhile, put 4 tablespoons butter in a small saucepan over low heat.
- Place at least 2 tablespoons butter in a large skillet, preferably nonstick, and turn heat to medium. When butter in skillet melts, crack eggs into it. Cook, sprinkling with salt and pepper, until whites are no longer runny, about 5 minutes.
- Drain asparagus and divide among 4 plates. Turn off heat under butter in saucepan the moment it browns; if eggs are not quite ready, keep butter warm over low flame.
- Top asparagus with a portion of ham, then a fried egg, then some browned butter, and finally a few slices of the cheese. Serve.
Nutrition Facts : @context http, Calories 670, UnsaturatedFat 16 grams, Carbohydrate 12 grams, Fat 48 grams, Fiber 4 grams, Protein 49 grams, SaturatedFat 29 grams, Sodium 1820 milligrams, Sugar 5 grams, TransFat 1 gram
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Abusayed Islam
[email protected]I've made this recipe several times and it's always a hit! The asparagus is always tender and flavorful, and the sauce is rich and creamy. It's a great dish for a special occasion or a weeknight meal.
Cabdicasiis Maxamed jaamac
[email protected]This recipe was easy to follow and the dish turned out great! I would definitely recommend it to anyone looking for a delicious and easy asparagus dish.
Rakul Rakul
[email protected]I'm not a big fan of asparagus, but this recipe was actually pretty good. The asparagus was tender and the sauce was flavorful.
Spicy Girl
[email protected]This dish was a bit too rich for my taste. I think I'll try a lighter sauce next time.
Shahin Mahmod
[email protected]I made this recipe for my vegetarian daughter and she loved it! She said it was the best asparagus dish she'd ever had.
Selman Krasniqi
[email protected]I didn't have any white wine on hand, so I used chicken broth instead. The dish still turned out great!
shahnawaz shinwari
[email protected]This recipe was a bit too complicated for my taste. I prefer simpler recipes with fewer ingredients.
Moses Mendez
[email protected]I love asparagus, and this recipe is a great way to cook it. The asparagus is tender and flavorful, and the sauce is rich and creamy.
ZACK MINK
[email protected]This recipe was a great way to use up some leftover asparagus. The dish was quick and easy to make, and it was very tasty.
Malik Iftikhar
[email protected]I'm not sure what went wrong, but my asparagus turned out mushy. I think I might have cooked it for too long.
Chukwuemeka Kalu
[email protected]Overall, this was a good recipe. The asparagus was tender and the sauce was flavorful. However, I found that the dish was a bit too salty for my taste.
Edward Mullin
[email protected]The asparagus was a little overcooked, but the sauce was delicious. I'll try this recipe again with a shorter cooking time.
Freedolin Chuks
[email protected]This recipe was a bit too bland for my taste. I think it would have been better with some more spices or herbs.
Cristobal Valdes
[email protected]I made this recipe for a dinner party and it was a hit! Everyone loved the asparagus and the sauce. I would definitely recommend this recipe to anyone looking for a delicious and easy asparagus dish.
Oli ullah
[email protected]This dish was easy to make and turned out great! The asparagus was tender and flavorful, and the sauce was creamy and rich. I served it with roasted potatoes and it was a perfect meal.
Nathanael Pancrazi
[email protected]I've never been a big fan of asparagus, but this recipe changed my mind. The asparagus was cooked perfectly and the sauce was delicious. I'll definitely be making this again.
Ateeq Usama 62
[email protected]This asparagus dish was a delightful treat! The combination of flavors and textures was perfect. The asparagus was tender and crisp, and the sauce was rich and creamy. I especially loved the addition of the lemon zest, which gave the dish a bright an