Asparagus à la Flamande
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Hi,
Spring is the season for asparagus. You will not find the white gold better than now. The classic Flemish-style preparation, with ingredients that are soft in taste, does full justice to the vegetables. Nothing as tasty as asparagus à la flamande with brand new Belgian asparagus. No wonder this dish has become a Flemish classic. 'A la flamande' stands for 'lavishly topped with butter sauce'. How rich you determine yourself.
Ingredients (serves 2) :
How to make it :
Boil the eggs for 9 to 10 minutes. Let them cool down.
Peel the asparagus from top to bottom and remove the hard end.
Put them in cold water, turn on the heat, let come to the boil and cook for 12 minutes. Remove the pan from the heat.
Peel the hard boiled eggs, put them in a bowl and mash them with a fork. Add salt, pepper, nutmeg and freshly chopped parsley.
Melt 150g of butter (not brown) and add the mimosa of eggs to the butter to warm again.
Use hot plates. Put 6-7 asparagus on the plate and top with the mimosa of eggs and butter sauce.
You can eat it like this or add a little extra, such as smoked salmon.
Spring is the season for asparagus. You will not find the white gold better than now. The classic Flemish-style preparation, with ingredients that are soft in taste, does full justice to the vegetables. Nothing as tasty as asparagus à la flamande with brand new Belgian asparagus. No wonder this dish has become a Flemish classic. 'A la flamande' stands for 'lavishly topped with butter sauce'. How rich you determine yourself.
Ingredients (serves 2) :
- 12-14 white asparagus
- 6 hard boiled eggs
- 150g of unsalted butter
- freshly chopped parsley
- pepper, salt and nutmeg
- extra : smoked salmon
How to make it :
Boil the eggs for 9 to 10 minutes. Let them cool down.
Peel the asparagus from top to bottom and remove the hard end.
Put them in cold water, turn on the heat, let come to the boil and cook for 12 minutes. Remove the pan from the heat.
Peel the hard boiled eggs, put them in a bowl and mash them with a fork. Add salt, pepper, nutmeg and freshly chopped parsley.
Melt 150g of butter (not brown) and add the mimosa of eggs to the butter to warm again.
Use hot plates. Put 6-7 asparagus on the plate and top with the mimosa of eggs and butter sauce.
You can eat it like this or add a little extra, such as smoked salmon.
Bon appétit !
Watch my video and see how I prepare it by clicking on this link :
https://youtu.be/RwCdu3FtpQU
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