White asparagus are the white gold of Belgium. In season from end April to June, I LOVE it! The most traditional way to prepare them is the Flemish style where butter, eggs and parsley are used. You can make many variations of this dish by adding boiled potatoes, grey shrimp or ham. I still prefer them the classic way : asperges á la Flamande. Let me take you through it step-by-step. I repost this from last season as this is what I am cooking today!
As part of a series of Belgian dishes posted every first Wednesday of the month, I vow to demystify these uber Belgian classics for you. Step-by-step I will show you what to do, this will have you successfully recreate those gorgeous rustic Belgian flavours. I reposted this from last year as this recipe is just soo fabulous.
WHITE GOLD – this sweet white and gold tipped vegetable is grown in a sandy soil mountain away from daylight, hence they do not pigment. They are sold in different sizes, the bigger the more they are appreciated and pricey.
HOW TO STORE – the golden tips are the most sweet and yummy but also fragile. Best is to wrap the asparagus into a moist dishtowel and keep them in the fridge crisper drawer.
STEP 1: PEEL – always peel your white asparagus before boiling. The peels can be blended in a vegetable soup or composted. The ends can be dry so you should always cut about a centimetre off. There are recipes claiming you should break them off versus cut, I prefer to cut.
STEP 2: Boil the asparagus till cooked through. Boil the eggs.
STEP 3: Mash the boiled eggs with a fork, add the butter and the chopped parsley and mix well. Season with salt and pepper.
Asperges a la Flamande
Yield 2 portions
Ingredients
- 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
Instructions
- 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.
Notes
on www.leeksandhighheels.com by Sandra Slawinski
written by Sandra Slawinski without commercial deals. I used my tray and napkins from Dille & Kamille and silver tongs from Sablon vintage market. cook pot from Le Creuset.