European
Belgium - Starters
Asparagus Flemish Style
Chef's Menu Description
Asperges à la Flamande: tender poached Belgian white asparagus spears smothered in warm clarified butter, crushed hard-boiled farm eggs, fresh parsley, and nutmeg.
Ingredients
- • 1kg fresh Belgian white asparagus (from Mechelen), peeled
- • 4 free-range eggs, hard-boiled and peeled
- • 100g unsalted Belgian butter, clarified or gently melted
- • 3 tbsp fresh flat-leaf parsley, finely chopped
- • 1 tsp salt, 1 tsp sugar, and lemon slice for poaching
- • 1/4 tsp freshly grated whole nutmeg
- • Freshly cracked white pepper
Preparation Steps
1
Phase 1
Peel the white asparagus spears from below the tip down to the base and snap off the woody ends. Place in a wide pot with water, salt, sugar, and lemon.
2
Phase 2
Simmer gently for 12 to 15 minutes until tender. Turn off the heat and let rest in the poaching liquid for 5 minutes.
3
Phase 3
Finely chop or crush the hard-boiled eggs with a fork in a bowl. Fold in the chopped parsley, sea salt, white pepper, and freshly grated nutmeg.
4
Phase 4
Drain the asparagus on a clean cloth and arrange on warm serving plates. Top generously with the crushed egg mixture, pour the foaming warm butter over the top, and serve.