Texelse Asperges met Lamsham en Schapenkaas VVV Texel Fotograaf Annette van Ruitenburg 3

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


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.

Texelse Asperges Keijser
Texelse Asperges Keijser
Photographer: Annette van Ruitenburg


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.

Annette van RuitenburgRecipe writer

More Texel recipes

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