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The most delicious Dutch asparagus recipes

Asparagus season is almost upon us – time then to dust off your asparagus pan and brush up on some typical Dutch asparagus recipes! 

Dutch asparagus

Groene asperge ‘soldaatjes’ met zacht gekookt ei om in te dippen (green asparagus ‘soldiers’ with soft boiled egg for dipping)


4 eggs
1 bunch of green asparagus
Salt and pepper


Boil the eggs for approx. 3 to 4 minutes, or until the white is hard but the yolk remains nice and soft. Meanwhile rinse the asparagus, place into the asparagus pan, and then cook for approx. 3 minutes or until al dente. Once ready, drain the asparagus and rinse briefly with cold water before drying gently with kitchen paper. Finally, divide the asparagus among four plates, place an egg in an egg cup next to each, and serve with salt and pepper, as a tempting starter!

Asperges met zalm en mierikswortelsaus (asparagus with salmon and horseradish sauce)


1 bunch of white asparagus (or 1 jar of white asparagus)
4 eggs
4 salmon fillets, with skin on
2 tablespoons of horseradish sauce
Salt and pepper
Fresh chives


First peel the asparagus, cut off the ends, place into an asparagus pan containing water, and cook for approx. 15 minutes (alternatively simply heat the contents of one jar of asparagus). Meanwhile, season the salmon fillets with salt and pepper and then fry in a little butter until golden brown. Lastly poach the eggs. Now drain the asparagus and divide among four plates. Top each with a salmon fillet, followed by a poached egg and finally half a tablespoon of horseradish sauce. Garnish with fresh chives and serve with baked or mashed potato.

Aspergesoep met ei en kervel (asparagus soup with egg and chervil)


1 bunch of white asparagus (or 1 jar of white asparagus)
1 potato
1 onion
1 leek
4 eggs
2 litres of water
Vegetable stock cubes (for 2 litres)
1 knob of butter
1 jar of crème fraîche (50ml)
Salt and pepper
Fresh chervil


First rinse and slice the leeks into rings, dice the onions and cut the asparagus into chunks (and separate the heads). Next heat a knob of butter in a heavy saucepan and sauté the vegetables for approx. 5 minutes. Now crumble in the stock cubes and stir in 2 litres of water. Leave the soup to simmer on a low heat for 30 minutes before pureeing it with a hand blender. Next stir in the asparagus heads and the entire jar of crème fraîche, and then season with nutmeg, salt and pepper. Lastly poach the eggs. Now divide the soup among 4 plates, place a poached egg on top of each, and garnish with a little chopped chervil. Serve with freshly baked baguette.

Prefer to read this article in Dutch? Then visit our sister blog, Heimwee.info, specifically intended for Dutch emigrants.

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