Recipe: Texel asparagus with lamb ham and sheep cheese
Recipe: Texel asparagus with lamb ham and sheep cheese
Have you already tasted Texel's white gold? Around mid-April, the first asparagus are harvested on the island.
Be surprised by this delicious recipe for Texel asparagus from the oven with lamb ham and sheep cheese.
Requirements for four people
- 16 medium-thick asparagus quarters, or two for large asparagus, per person
- 4 to 8 slices of cooked lamb ham in thin strips or slices
- 80 grams grated sheep's cheese
- 50 grams butter
- salt and pepper
- parsley or young thyme
- baking sheet
Method
First, peel the asparagus, or buy them peeled from the farm 'Keijser potatoes & asparagus'. Then spread the asparagus on the baking sheet. Next, divide the lamb ham and sheep's cheese over the asparagus. Sprinkle with a little salt and pepper. At the end, add a bit of butter. Finally, fold the packets closed and then into the oven for 20 to 25 minutes at 200 degrees.
Enjoy!
Culinair journalist
Annette lives in De Waal and is the author of several cookbooks. You may know them: The Taste of and Lekker Wads. Characteristic of Annette's recipes is that they consist of as many Texel ingredients as possible and you can make a nice trip to collect them. Every month, Annette writes a recipe for VVV Texel.
More Texel recipes
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