This dish is a specialty in restaurants all over Belgium, and
the Belgians believe the white asparagus grown in the area around
Mechelen to be the best in the world. You can use whatever type
of asparagus is found fresh in your area.
Serves 4 to 6
2 pounds fresh asparagus, white if possible
3 eggs, hard-cooked and peeled
6 tablespoons butter, melted
2 teaspoons fresh lemon juice
4 tablespoons finely chopped fresh parsley
Salt and freshly-ground pepper, to taste
A grating of fresh nutmeg
Unless the asparagus are very thin, peel away the tough outer skin using a vegetable peeler. Tie them in a bundle with kitchen twine and drop into a large pot of boiling water. Cook uncovered until tender, 10 to 20 minutes depending on thickness. Remove the asparagus from the water and drain on a towel.
Mash the eggs with a fork in a small bowl. Add the remaining ingredients and stir to combine. Arrange the asparagus on a serving platter or individual plates and spoon the egg mixture on top, leaving the ends of the asparagus uncovered. Serve immediately.
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