“lentegerecht • klaar in 30 min”

Asperges met ambachtelijke beenham

Het aspergeseizoen is kort. Dit klassieke gerecht staat of valt met de kwaliteit van de beenham. Zacht, licht gezouten en ambachtelijk gegaard – precies zoals het hoort bij verse witte asperges

Ingredienten

1 kg witte asperges 200–250 g ambachtelijke beenham 1 kg krieltjes 4 verse eieren 100 g roomboter 1 tl citroensap Zout en witte peper Verse peterselie (optioneel)

Bereiding

1. Schil de asperges zorgvuldig en snijd 1 cm van de onderkant. 2. Kook de asperges 8–10 minuten in gezouten water en laat 5 minuten nagaren. 3. Kook de krieltjes gaar en laat kort droogstomen. 4. Kook de eieren 8 minuten, laat schrikken en pel ze. 5. Smelt de boter op laag vuur en voeg citroensap en peper toe. 6. Snijd of prak de eieren grof en verdeel over de asperges. 7. Leg de beenham op kamertemperatuur erbij en lepel de botersaus erover.

Tip van Romano

Gebruik de eieren op kamertemperatuur voor een zachtere structuur en snij ze grof voor meer textuur in het gerecht. Voeg naar wens een hollandaisesaus toe, om het volledig klassiek te maken

€3,69

Tax included. Shipping calculated at checkout.

Select the desired weight

100 grams

250 grams

Pickled, smoked over beechwood, and boiled. Delicious on bread or with drinks.

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