Asparagus, Ham and Potato Hash with Poached Eggs and More Asparagus Recipes

April 5, 2013 § 2 Comments


I’ve been eating asparagus since Saturday night. That’s 5 days now. Maybe my body is telling me something?

Asparagus is full of vitamins and minerals like potassium, vitamin A and K and is good for the kidneys. Like dandelions, this vegetable is a good spring cleanser. But health benefits aside, I simply love the taste and texture, earthy and green, like the ground in spring.

I’ve steamed it, roasted it in the oven with olive oil and Parmesan, and made this hearty soup. The few spears I had left went into this asparagus tart that I made for lunch today.

Now I find myself thinking of different recipes and feel a pull to go out tomorrow and get another bunch!  Can one overdose on asparagus?


Here are some ways to use this unique and healthy vegetable:

Egg salad and asparagus: Hard boil some eggs, then peel and roughly chop with a fork. Add some homemade mayonnaise, some chopped fresh dill and lightly steamed asparagus spears. Salt and pepper to taste. Great on a slice of toasted sourdough bread.


Wild rice salad and asparagus: Steam some asparagus. Make some wild rice. When done but still warm, stir in some slivered almonds, the asparagus and some currants with a little butter. Taste for seasonings.

Raw Salad: Asparagus is delicious raw. Here’s my recipe for a nutty salad made with carrots, asparagus, pine nuts and Parmesan.

Of course you can add to a stir fry, make asparagus risotto, quiche, or eat the spears barely cooked dipped into a nice aioli.

And here’s my lunch for tomorrow: Asparagus, Ham and Potato Hash with a poached egg.


This recipe makes enough for 2 people for a nice lunch or brunch.

2 small shallots, peeled and sliced

1/2 cup uncured ham, cut into smallish chunks

asparagus, about 1/2 pound

2 potatoes, cooked and cut up



salt and pepper

poached eggs

Trim the asparagus spears ( hold on each end and bend til they break) then steam or boil in water until almost done, just a few minutes. Run under cold water to stop the cooking. Set aside.

In a small skillet, melt 3 to 4 tablespoons of unsalted butter and add the sliced shallots and ham. Saute until shallots are soft and lightly browned.

Meanwhile, poach 2 eggs a few minutes and they’ll be ready while you do this next step.

Add the cooked potato pieces, when warmed up add the asparagus, which you’ve cut into small pieces. Mix it all up together and taste for seasonings. Ham can be salty so taste before adding any salt.

Move all to your serving plates and top with the poached eggs, then grate some fresh Parmesan over all.



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