1 lb white asparagus
3 tbsp Butter
2 hard boiled eggs
1 tsp fresh lemon juice
1 tbsp finely chopped parsley
Salt & pepper
Asparagus season has begun!😋
In Belgium, that can only mean one thing: Flemish-style asparagus. Fresh white asparagus is served with diced boiled eggs and often eaten as a starter.
The long thin white asparagus is covered in the eggs, warm butter is poured over, and the whole thing is topped with parsley to give it some color. That is how you eat Belgian asparagus. When asparagus is in season, you will find it in just about every dish on the menu, even in the desserts.
- Trim ends off the asparagus. Cook in boiling water until tender, about 15 minutes.
- In the meantime, peel the hard-boiled eggs and separate the whites from the yolks. Then add the yolks to a clean blender and pulse them well into a fine crumble.
- Transfer the yolks into a cup. Rinse the blender and dry it. Then add the cooked whites to it and blend them as well.
- Garnish the asparagus with the crumbled yolks and whites. Chop up the fresh parsley and divide it over the asparagus. Drizzle with the warm melted butter. Finish with a sprinkle of freshly ground black pepper. Serve warm.