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Asperges à la flamande
White asparagus with egg and butter
Flemish white asparagus with chopped egg, butter and parsley
In May and June, white asparagus from Mechelen and the sandy fields around Limburg arrive in Belgian markets, and asperges à la flamande (asperges op Vlaamse wijze) is the way to eat them. The pale spears are peeled and cooked until tender, then covered with a warm sauce of melted butter, chopped hard-boiled egg, parsley and nutmeg that is half sauce and half garnish. It is served as a starter in Flemish restaurants all through the short asparagus season, sometimes with a slice of ham alongside; here it stays meat-free. Chef's tip: peel the spears from just below the tip all the way down with a swivel peeler; white asparagus has a thick, bitter skin, and missing even a strip leaves woody threads.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 2 ¼ lb white asparagusabout 16 thick spears
- 1 tsp salt
- 1 tsp sugar
- 4 eggs
- 3 ½ oz butter
- 4 tbsp flat-leaf parsleyfinely chopped
- ¼ tsp nutmegfreshly grated
- 1 tsp lemon juice
- ¼ tsp white pepper
- 1 ⅛ lb small new potatoes (optional)boiled, to serve
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Method
0/6 doneStep 1: Snap or cut 2 cm off the woody base of each spear of 2 ¼ lb white asparagus and peel thoroughly from just under the tip to the base. Keep the peels.
Step 2: Boil the 4 eggs for 10 minutes, cool in cold water, peel and chop finely.
10 minStep 4: Lower in the spears and simmer gently over a medium heat for 10–14 minutes, depending on thickness, until the base gives easily to the tip of a knife and the spears bend a little when lifted. Undercooked white asparagus is squeaky and bitter, which is the commonest disappointment.
12 minStep 5: Meanwhile melt 3 ½ oz butter in a small pan over a low heat until it foams; don't let it brown. Stir in the chopped eggs, 4 tbsp flat-leaf parsley, ¼ tsp nutmeg, 1 tsp lemon juice and ¼ tsp white pepper and warm through for 1 minute.
2 minStep 6: Lift the asparagus out with a slotted spoon, drain on a towel and lay on warm plates. Spoon the egg butter across the middle of the spears and serve with 1 ⅛ lb small new potatoes.
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 11 g
- Carbs
- 8 g
- Fat
- 26 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does asperges à la flamande take?
- About 35 minutes in total: 20 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of sugar?
- Caster sugar, same amount.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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