Page 7 - Book-TradiAliCulture-Belgium

RECIPE OF THE FLEMISH ASPARAGUS

The “Flemish asparagus” is a traditional simple and greedy recipe.

Ingredients (4 people)
 12 white asparaguses

 4 eggs
 4 soup spoons chopped flat parsley

 100 g butter
 1 pinch of nutmeg

 Salt & fresh ground pepper

Preparation:
- Cook your soft-boiled eggs, that is to say approximately 5 minutes starting from boiling.
- Once cooked, brown the eggs at room temperature while passing them under cool water
then peel them. Finally, in a bowl, crush eggs with the fork and book.
- Chop parsley and book.
- Peel the asparaguses (see the technique in next chapter).
- Tie up the asparaguses and bunch them by ten (that protects the tip which is more fragile)
then cook them in a salted boiling water (see the technique in next chapter). It’s ideal is to
check the cooking using a knife point. When easily inserted to the centre of the asparagus
with just small resistance, it is cooked.
- Drain your asparaguses then remove the moisture surplus by posing them on a tissue. While
your asparaguses rest, dissolve butter in a small pan at a low heat.

Dressing:
Pour in your bowl egg, parsley, melted butter, a small amount of nutmeg, salt and pepper then mix
delicately.
Put your asparaguses at tepid heat on plates and nap the whole of the egg-parsley-butter mixture.
Accompany the whole with a tasty Trappist beer.

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