Asparagus à la flamande

Name: Asparagus à la flamande
Cook time: 20 min
Total time: 20 min
Yield: 4P
Ingredients: 1 kg asparagus; 1 bunch of parsley; 150 g butter; pepper from the mill; fleur de sel; nutmeg; 4 eggs at room temperature

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20min

•

Easy

Enjoy classic asparagus à la flamande. Discover the flavorful and traditional recipe from Sofie Dumont.

Ingredients

What do you need?

Quantity: 4P

1 kg asparagus
1 bunch of parsley
150 g butter
pepper from the mill
fleur de sel
nutmeg
4 eggs at room temperature

Preparation method

How do you make this?

Peel the asparagus. You start about 2 centimeters below the tip and peel around the top, shiny skin. Cut off 1 thick centimeter from the bottom of the asparagus.

Place them in a steaming tray or baking dish and place the 4 eggs next to them.

Place a piece of aluminum foil between the asparagus and the eggs so they do not touch each other. Or place them in a separate baking dish.
Steam for 7 to 8 minutes. Meanwhile, finely chop the parsley and let the butter melt and simmer over medium heat until the butter foams nicely and has a hazelnut color.

Place the eggs in cold water for about a minute and peel them.

Put them in a deep plate and mash them.

Add the parsley and butter and mix together.

Season well with nutmeg, pepper from the mill, and salt and serve over the asparagus.

Tips

Smoked salmon or hand-peeled shrimp and a steamed potato also pair wonderfully with this! Or add some sautéed mushrooms if you're vegetarian.
Be sure to save the peels and the ends in the freezer. As soon as you have a good amount, you can make a delicious asparagus soup from this!