Flemish Style Asparagus
This was a delicious dish that I had at a cooking class and I absolutely loved it.
This dish makes a wonderful, easy starter that would go well with any main course.
Original recipe and demonstration by Laurence Braeckman.
24 large fresh white asparagus (or green asparagus)
3 hard boiled eggs
Handful of Italian flat parsley
Juice of 1/2 lemon
Peel the asparagus at its ends (not at the heads). Place the asparagus in a large saucepan. Fill with boiling water to cover the veggies completely. Add some salt.
Let the asparagus cook till tender. About 3 to 4 mins.
Chop some flat parsley into fine bits. Set aside.
Boil 3 eggs till hard and peel them.
Use a fork and mash the eggs.
Mash the eggs till they are fine crumbs. Set aside.
Melt 150g butter in a saucepan.
Add the juice from 1/2 lemon.
Whisk the butter-lemon juice mixture constantly. Continue to boil gently for a couple of minutes.
Stir in the mashed eggs. Stir well to combine.
Add the chopped parsley.
Stir well to combine.
Plate the dish by laying a few stalks of the cooked asparagus on a plate and dish some sauce over them at the stalk ends.
Season with salt and pepper.
The printable version of this recipe is here –
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