Flemish Asparagus
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Flemish Asparagus
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Asparagus season has begun!😋In Belgium, that can only mean one thing: Flemish-style asparagus. Fresh white asparagus is served with diced boiled eggs and often eaten as a starter.
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Ingredients
- 1 lb white asparagus
- 3 tbsp butter
- 2 egg hard boiled
- 1 tsp lemon juice fresh
- 1 tbsp parsley finely chopped
- salt to taste
- black pepper to taste
Instructions
- Start by trimming off the woody ends of the asparagus (about 1 cm or 1/2 inch) and peel the tough skin along the length of the asparagus with a vegetable peeler. Next, place it in a pot of boiling water and cook covered for about 15-30 minutes or until cooked through (duration will depend on the thickness of the stalks).
- Meanwhile, cook the eggs until hardboiled (5-10 minutes or so). Cool them in some cold water, and peel off the egg shell.
- Cut the eggs into quarters and add them to a blender. Pulse until they turn into a fine crumble.
- Add the asparagus stalks to a dish with all the spears pointing in the same direction.
- Melt the butter in a pan. once it's all melted, add in the lemon juice and stir for a couple of minutes. Then mix in the chopped parsley and the egg crumble mixing for a minute until it heated through comes together.
- Spoon the hot egg mixture over the base of the asparagus stalks and finish with a final touch of salt and pepper to your liking.
- Alternatively, you can add the ingredients to the plate separately. For this you would blend the egg whites and yolks separately in a blender, and sprinkle them over the cooked asparagus, then drizzle it with hot melted butter, then lemon juice and finally a sprinkle of chopped parsley for a finishing touch.
- Serve warm and enjoy!
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