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Asperges à la flamande
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
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 3: Bring a wide pan of water to the boil with 1 tsp salt, 1 tsp sugar and the peels for 5 minutes, then fish out the peels. This gives the cooking water more asparagus flavour.
5 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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