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Asperges a la Flamande

Yield 2 portions

Ingredients

Instructions

  1. Peel the asparagus, cut of the ends. Add to boiling salted water and cook for 5 to 6 minutes. Check if asparagus are cooked through and drain.
  2. With a fork mash the boiled eggs, add the butter and the parsley, season with salt and pepper. Pour over the asparagus and serve.

Notes

on www.leeksandhighheels.com by Sandra Slawinski

Recipe by Leeks and High Heels at http://leeksandhighheels.com/belgian-classics-how-to-make-asperges-a-la-flamande-4/