Asparagus à la flamande (as a starter)


16 asparagus
4 hard-boiled eggs
chopped parsley (1/2 bunch)
salt, pepper, nutmeg
200 g butter


Briefly heat the vacuum cooked asparagus in the juices from the vacuum pouch. Heat the butter (melt, don’t brown). Add the mashed eggs and parsley to the butter, season with salt, pepper and nutmeg. Serve in the traditional way on a long white plate, and sprinkle the eggs over the asparagus. Garnish with some chopped parsley and season with nutmeg.

Recipe: Peter De Groote (Ten Dauwe)
Photo: Jan Agten

Print this page