Once in a while I get the question; "what are signature dishes in the Dutch cuisine?" and often I don't have a very good answer. But since my father always delights us with fresh asparagus when we are in the Netherlands in springtime, I thought it would be a good idea to share with you how we like to eat them.
After peeling the (white) asparagus they are preferably cooked while standing in a pan that leaves their heads out of the water, so they don't overcook. They are sprinkled with a bit of nutmeg, served with cooked potatoes, hard boiled eggs, melted butter and diced ham and salt and pepper.
Yummy (lekker).
