Recipes

Flemish style asparagus

2 people

25 minutes

  • 2 Cocovite boiled and peeled eggs
  • 1/4 bunch of curly parsley
  • 75g butter
  • 8 Belgian asparagus spears
  • Pepper and salt
  • Nutmeg

Fill a large cooking pot with cold water and add a pinch of salt. Carefully peel the asparagus with a vegetable peeler and place them in the cold water. Heat the pot over medium heat and bring the water just to the boiling point. Remove the pot from the heat as soon as the water boils, but let the asparagus rest in the hot water for a few minutes so they become tender and cooked through.

Melt 75 g of butter over low heat in a small saucepan. Let the butter sit until the foam separates, then carefully pour the clarified butter into another pot. Keep the butter warm over very low heat.

Roughly crush the Cocovite boiled and peeled eggs so that small pieces remain. Rinse a bunch of parsley, remove the stems, and finely chop the leaves. Mix the parsley with the crushed eggs and season with a pinch of nutmeg, pepper, and salt. Pour the clarified butter into the egg mixture and stir everything well.

Place the asparagus on a plate and spoon the mixture of egg, parsley, and clarified butter over them. Serve immediately and enjoy this classic dish.

  • Peel the asparagus over a clean tea towel. This makes it easier to catch any peelings and helps prevent waste.
  • If you want to make the butter even richer in flavor, let it sit on low heat a little longer until it develops a nutty aroma, but be careful not to let it burn.

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