White Asparagus a la Flamande | Asperges op Vlaamse Wijze

Serves 4 (as an appetizer or side)

White asparagus tastes more mild than green asparagus, perhaps even a little sweeter. The topping is rather like a rich, lemony egg salad and goes well with the asparagus.

Ingredients:

1 lb white asparagus
3 Tbsp melted butter
2 hard-boiled eggs
1 tsp fresh lemon juice
1 Tbsp minced parsley
salt
pepper

Method:

1. Trim ends off the asparagus. Cook in boiling water until tender, about 15 minutes.

2. In a small bowl, mash egg with butter. Combine remaining ingredients. Mix together to make sauce.

3. Spoon sauce over asparagus and serve immediately.

Votes: 1
Rating: 5
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White asparagus tastes more mild than green asparagus, perhaps even a little sweeter. The topping is rather like a rich, lemony egg salad and goes well with the asparagus.White Asparagus a la Flamande | Asperges op Vlaamse Wijze
Servings Prep Time
4people 10minutes
Cook Time
15minutes
Servings Prep Time
4people 10minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Trim ends off the asparagus. Cook in boiling water until tender, about 15 minutes.
  2. In a small bowl, mash egg with butter. Combine remaining ingredients. Mix together to make sauce.
  3. Spoon sauce over asparagus and serve immediately.
Source:

Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only.

3 Comments

  1. elisa says

    I am making this for dinner tonight..yay! Gotta go shopping…bye <3

  2. Peter Van Geenhoven says

    Okay…some correction is due here: you absolutely definitely MUST peel them… the peel is not nice at all since it tends to stay fairly hard…. if they are fresh, they are extremely brittle, so the first time you do this you’ll end up breaking a few… After peeling they should be cooked, but I think 15 minutes is way to long..especially if they are fresh. Your asparagus have to retain some bite. When you pour off the water, they continue to cook since they are hot on the inside. So take into account that they will become a little more tender between taking them out of the water and actually eating them. I never weigh anything for the sause: just use lots of eggs, and add butter to get the consistency of your liking. Parsley as much as you like.

    I am not a chef, but I am Flemish and I love cooking, especially with local products.

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