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Flemish Asparagus

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Course: Side Dish , Appetizer
Cuisine: Belgian

Ingredients

  • 1 lb white asparagus
  • 3 tbsp butter
  • 2 hard boiled eggs
  • 1 tsp fresh lemon juice
  • 1 tbsp parsley finely chopped
  • salt to taste
  • pepper to taste

Instructions

    Cup of Yum
  1. 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).
  2. Meanwhile, cook the eggs until hardboiled (5-10 minutes or so). Cool them in some cold water, and peel off the egg shell.
  3. Cut the eggs into quarters and add them to a blender. Pulse until they turn into a fine crumble.
  4. Add the asparagus stalks to a dish with all the spears pointing in the same direction.
  5. 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.
  6. 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.
  7. 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.
  8. Serve warm and enjoy!

Notes