Pennsylvania Dutch-style Asparagus

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.

• 1 pound (450g) asparagus 1 pound (450g) asparagus
• 4 tablespoons (56g) unsalted butter 4 tablespoons (56g) unsalted butter
• 1 tablespoon (15ml) lemon juice 1 tablespoon (15ml) lemon juice
• 1 teaspoon (5g) Dijon mustard 1 teaspoon (5g) Dijon mustard
• Salt, to taste Salt, to taste
• 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

1. 1.
   Trim the tough ends of the asparagus spears.
2. 2.
   In a large pot of salted boiling water, blanch the asparagus for 2-3 minutes until crisp-tender. Drain and set aside.
3. 3.
   In a small saucepan, melt the butter over medium heat.
4. 4.
   Stir in the lemon juice, Dijon mustard, and salt. Cook for 1-2 minutes until the sauce is well combined and heated through.
5. 5.
   Arrange the blanched asparagus on a serving platter.
6. 6.
   Pour the butter sauce over the asparagus.
7. 7.
   Sprinkle the chopped hard-boiled eggs on top.
8. 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.