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.

Serves 4.


24 large fresh white asparagus (or green asparagus)
3 hard boiled eggs
150g butter
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.

Serve warm.


The printable version of this recipe is here –
Flemish Style Asparagus on FoodistaFlemish Style Asparagus

Main Blog – Story of Bing


  1. Why thanks alot for this! My husband asked me to cook asparagus but I had no idea how. This is useful :)

  2. Hi, this recipe is just perfect, i wanted to cook asparagus since i looked them at Cold Storage but dont know how. Is there any substitute for lemon juice ? Thanks

    • You can do anything in cooking! It’s a lemon-buttery sauce. If you don’t like the lemon, skip it or cut back. But it won’t taste the same of course.=)

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