![Pennsylvania Dutch-style Asparagus](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/no-image-empty-table.png)
Recipe
Pennsylvania Dutch-style Asparagus
Amish-Inspired Asparagus Delight
4.8 out of 5
This recipe brings a taste of Pennsylvania Dutch cuisine to the classic Belgian dish of Asperges á la Flamande. With a unique blend of flavors and techniques, this Pennsylvania Dutch-style Asparagus is a delightful twist on the original.
Metadata
Preparation time
15 minutes
Cooking time
5 minutes
Total time
20 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Gluten-free, Low-carb, Keto-friendly, Nut-free
Allergens
Dairy, Eggs
Not suitable for
Vegan, Dairy-free, Egg-free, Paleo, High-protein
Ingredients
In the Pennsylvania Dutch adaptation of Asperges á la Flamande, the traditional Belgian dish is transformed with the addition of hard-boiled eggs and a tangy mustard-infused butter sauce. These elements bring a unique twist to the dish, adding a creamy texture and a hint of zesty flavor that is characteristic of Pennsylvania Dutch cuisine. We alse have the original recipe for Asperges á la Flamande, so you can check it out.
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1 pound (450g) asparagus 1 pound (450g) asparagus
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4 tablespoons (56g) unsalted butter 4 tablespoons (56g) unsalted butter
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1 tablespoon (15ml) lemon juice 1 tablespoon (15ml) lemon juice
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1 teaspoon (5g) Dijon mustard 1 teaspoon (5g) Dijon mustard
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Salt, to taste Salt, to taste
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2 hard-boiled eggs, chopped 2 hard-boiled eggs, chopped
Nutrition
- Calories (kcal / KJ): 220 / 920
- Fat (total, saturated): 19g, 11g
- Carbohydrates (total, sugars): 7g, 3g
- Protein: 6g
- Fiber: 3g
- Salt: 0.5g
Preparation
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1.Trim the tough ends of the asparagus spears.
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2.In a large pot of salted boiling water, blanch the asparagus for 2-3 minutes until crisp-tender. Drain and set aside.
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3.In a small saucepan, melt the butter over medium heat.
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4.Stir in the lemon juice, Dijon mustard, and salt. Cook for 1-2 minutes until the sauce is well combined and heated through.
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5.Arrange the blanched asparagus on a serving platter.
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6.Pour the butter sauce over the asparagus.
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7.Sprinkle the chopped hard-boiled eggs on top.
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8.Serve warm and enjoy!
Treat your ingredients with care...
- Asparagus — Make sure to trim the tough ends of the asparagus before cooking to ensure a tender texture.
- Hard-boiled eggs — To achieve perfectly cooked hard-boiled eggs, place them in a saucepan with cold water, bring to a boil, then remove from heat and let them sit for 10 minutes before peeling.
Tips & Tricks
- For a twist, try adding a sprinkle of crispy bacon bits on top of the asparagus.
- If you prefer a milder flavor, reduce the amount of Dijon mustard in the butter sauce.
- Serve the dish with a side of warm crusty bread to soak up the delicious butter sauce.
- To save time, you can prepare the hard-boiled eggs in advance and store them in the refrigerator until ready to use.
- Experiment with different varieties of asparagus, such as purple or white, to add visual interest to the dish.
Serving advice
Pennsylvania Dutch-style Asparagus is best served warm as a side dish. It pairs well with roasted meats, such as chicken or pork, and can also be enjoyed as a light lunch or dinner on its own.
Presentation advice
Arrange the blanched asparagus spears neatly on a platter, with the chopped hard-boiled eggs sprinkled on top. Drizzle the butter sauce over the asparagus, allowing it to cascade down the sides. Garnish with a sprinkle of freshly ground black pepper and a sprig of fresh parsley for an elegant touch.
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