As you might know I live in the province Brabant in the Netherlands. Food-wise Brabant is known for its anchovies, strawberries and asparagus. I really love asparagus. During the Roman empire people already ate asparagus in the Netherlands. Since the 19th century they’re harvested on a big scale here. The oldest still existing area is around Bergen op Zoom but you can find asparagus farms all over Brabant.
Did you know that green and white asparagus are the same species? As they’re harvested while they’re still under the soil, they’re white and if they’re harvested when they’re above the soil you’ll get green (or purple) asparagus.
As it’s still asparagus season (officially until June 24) I’m sharing an original asparagus recipe with you on this page.
You probably know the classical asparagus dish with potatoes, parsley and butter sauce. it’s often served with egg and ham or salmon. Asparagus soups and asparagus salads are also well known dishes. But did you know you can also have asparagus for breakfast? With this vegetarian recipe you’ll make a delicious breakfast or brunch dish for in the weekend!
Ingredients(for 2 people)
50 grams green asparagus
100 gram broccolini
Optionally: fresh spinach
Preheat the oven to 180°C. Cut off a small slice on the bottom of each asparagus and rinse them shortly. Boil the broccolini for 3 minutes. Optionally shortly fry the spinach in a skillet.
Put the asparagus, broccolini and optionally the spinach in a heatproof skillet or oven dish. Crack the eggs open over the dish. Put the dish under a broiler and warm until the egg whites have set, this will take about 3 minutes.
Sprinkle with pepper before serving.
Enjoy your asparagus brunch dish!
Click here for more healthy breakfast recipes.
And click here to see my blog post for Brabant Celebrates Food with more information and recipes about the 3 main products from Brabant: asparagus, strawberries and anchovies.