Continental Recipe

Asparagus a la Flamande

1 Mins read
Asparagus a la Flamande

Asparagus a la Flamande

Asparagus a la Flamande is a Flemish dish consisting of cooked white asparagus topped with a combination of mashed hard-boiled eggs, butter, lemon juice, and parsley. 

There are other variations on the dish, so some cooks like to add ham, salmon, or shrimps as toppings.

 

 

RECIPE INGREDIENTS

 1 Kg fresh asparagus 

3 large eggs, boiled

6 tablespoon butter melted 

2 tablespoon fresh lemon juice

4 tablespoons finely chopped fresh parsley

1 pinch Salt to taste

2 grates nutmeg

1 pinch ground pepper to taste

 

 

DIRECTIONS ON HOW TO MAKE ASPARAGUS A LA FLAMANDE

Peel away the tough outer skin of the asparagus using a vegetable peeler.

Tie them in a bundle with kitchen twine. Under medium heat, place the large pot with water. 

Add the asparagus in boiling water. Cook uncovered until tender for about 10 to 20 minutes depending on thickness.

Remove the asparagus from the water and drain.

In a small bowl, mash eggs with fork. Add the remaining ingredients and stir to combine.

Arrange the asparagus on plates and spoon the egg mixture on top, leaving the ends of the asparagus uncovered.

Serve immediately.

 

 

HERE ARE SOME RECIPES TO TRY ON:

BELGIAN TRADITIONAL FRIES

BELGIAN ENDIVE AND HAM GRATIN

BELGIAN MEATBALLS 

BELGIAN CHICKEN WATERZOOI

 

Asparagus a la Flamande

Asparagus a la Flamande

Asparagus a la Flamande is a Flemish dish consisting of cooked white asparagus topped with a combination of mashed hard-boiled eggs, butter, lemon juice, and parsley. 
Course Main Course

Ingredients
  

  • 1 Kg fresh asparagus
  • 3 large eggs boiled
  • 6 tablespoon butter melted
  • 2 tablespoon fresh lemon juice
  • 4 tablespoons finely chopped fresh parsley
  • 1 pinch Salt to taste
  • 2 grates nutmeg
  • 1 pinch ground pepper to taste

Instructions
 

  • Peel away the tough outer skin of the asparagus using a vegetable peeler.
  • Tie them in a bundle with kitchen twine. Under medium heat, place the large pot with water.
  • Add the asparagus in boiling water. Cook uncovered until tender for about 10 to 20 minutes depending on thickness.
  • Remove the asparagus from the water and drain.
  • In a small bowl, mash eggs with fork. Add the remaining ingredients and stir to combine.
  • Arrange the asparagus on plates and spoon the egg mixture on top, leaving the ends of the asparagus uncovered.
  • Serve immediately.

 

 

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