Friday, 24 April 2015

Asparagus à la flamande

Serves 2


  • one bunch asparagus
  • 2 hard boiled eggs
  • 100 g unsalted butter, melted
  • parsley, freshly chopped
  • salt, black pepper, nutmeg


  1. peel the asparagus, boil 10-12 mins in salted boiling water
  2. peel the eggs and grind the withe and the yolk separately
  3. put the boiled asparagus on a serving dish
  4. sprinkle over freshly chopped parsley on top
  5. together with both colours of the hard boiled egg that we separated earlier
  6. spoon over unsalted butter
  7. season with salt, black pepper and nutmeg

Tips, Tricks and inspiration

  • to cultivate white asparagus, the shoots are covered with soil as they grow, without exposure to sunlight no photosynthesis starts, so the shoots remain white in colour.
Copyright 2014, Saskia Poppeliers

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