White Asparagus, Three Ways
White asparagus meets smoky country ham and melted coconut oil for a light, low-carb plate that shows just how easy asparagus can be. Want something more substantial? Simply add a good piece of meat and some fresh vegetables. And if you're missing a classic hollandaise, you'll find a coconut-oil version here that whips up surprisingly creamy. Either way, this recipe puts the real star, the asparagus, centre stage.
Ingredients
- 5-6 spears white asparagus
- 1 large slice smoked country ham, or a good-quality smoked ham / speck
- 2-3 tsp coconut oil, to melt over the asparagus
- salt
- sugar, a pinch for the cooking water
- lemon juice, optional, for the cooking water
- pepper, freshly ground, for the ham
- 250 g butter or coconut oil, for the hollandaise
- 3 egg yolks, for the hollandaise
- 3 tbsp water, for the hollandaise
- 1 tbsp lemon juice, for the hollandaise
- salt, pepper and cayenne pepper, to season the hollandaise
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 1 Serving |
|---|---|---|
| Calories | 220 kcal | 220 kcal |
| Carbohydrates | 5 g | 5 g |
| Protein | 12 g | 12 g |
| Fat | 16 g | 16 g |
| Fibre | 3 g | 3 g |
| of which sugar | 3 g | 3 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Peel the asparagus thoroughly.
- Lay the spears in a large pan and just cover with water. Lightly salt and sugar the water, and add a splash of lemon juice if you like.
- Simmer the asparagus for about 10 to 15 minutes, depending on thickness.
- Arrange the country ham on a separate board and give it a little freshly ground pepper.
- Arrange the cooked asparagus on a plate and let the coconut oil melt over the top. Coconut oil is a great stand-in for butter or hollandaise.
- Tip: A good piece of meat and some vegetables also work beautifully with the asparagus in place of the ham.
- For the hollandaise: Gently melt the butter or coconut oil in a pan, but don't let it get too hot.
- Put the egg yolks, lemon juice, water and salt in a heatproof bowl and set it over a pan of hot water (a bain-marie). Whisk with a balloon whisk or electric mixer until the mixture is creamy.
- Take the bowl off the heat. Gradually add the melted butter or coconut oil, whisking constantly, first a teaspoon at a time, then a tablespoon at a time.
- Season the sauce with salt, pepper and cayenne, then serve straight away. For a lighter amount of sauce, simply use less coconut oil or butter.
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Nutrition facts per serving (estimate)
| Calories | 220 kcal |
|---|---|
| Carbohydrates | 5 g |
| Protein | 12 g |
| Fat | 16 g |
| Fibre | 3 g |
| of which sugar | 3 g |
Frequently asked questions
Can I make the hollandaise with regular butter instead of coconut oil?
Yes, butter is the classic choice. Coconut oil is a lighter alternative with a mild flavour of its own.
How long should I cook asparagus?
Depending on the thickness of the spears, about 10 to 15 minutes in lightly salted and sugared water.
Is this asparagus recipe gluten-free?
Yes, all the ingredients in this recipe are naturally gluten-free.
What can I serve with the asparagus instead of country ham?
As the recipe suggests, a good piece of meat or other vegetables go wonderfully with it too.
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