Asperges a la Flamande
Yield 2 portions
- 1 pack white asparagus, about 12 pieces ( 5 or 6 per person)
- 2 eggs, boiled
- 30 gr butter, melted
- fresh parsley, chopped
- salt and pepper
- 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.
- With a fork mash the boiled eggs, add the butter and the parsley, season with salt and pepper. Pour over the asparagus and serve.
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/