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Asparagus Flemish Style




Source of Recipe


"Everybody Eats Well in Belgium" by Ruth Van Waerebeek and Maria Robbins


Recipe Introduction


4-6 servings


List of Ingredients




3 pounds freshest local asparagus

8 tablespoons unsalted butter

3 large eggs, hard-cooked

1 teaspoons fresh lemon juice

cup minced fresh parsley

Salt and freshly ground black pepper to taste

Pinch of freshly grated nutmeg

Recipe



Bring a large pan of lightly salted water to boil.

Bunch the asparagus spears together and trim them to about the same length. Tie the bundle together with kitchen twine.

When the water boils, lower the heat, add the asparagus, and simmer until spears are tender, 15 to 30 minutes depending on the thickness. Remove the asparagus bundle and drain on a kitchen towel. Be careful not to break the delicate asparagus tips.

Melt the butter in a small saucepan over low heat. If the hard-cooked eggs are completely cold, plunge them for 1 minute into the asparagus cooking water to reheat, and then peel.

In a small mixing bowl, mash the eggs with a fork. Add the melted butter, lemon juice and parsley. Season with salt, pepper and nutmeg. Stir to mix.

Arrange the asparagus on individual plates. Cover each portion with the Flemish sauce, leaving the tips uncovered. Serve immediately while everything is still warm.