Print Recipe

Asparagus a la Flamande

(Asperges op Vlaamse Wijze,

Asperges a la Flamande)

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.

Recipe Ingredients

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.

Serves 4 to 6.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. We hope you enjoy our collection of over 39,000 recipes. Recipe Goldmine has been online since August 1999. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations. This website is free to use but we depend on ads for survival. To support our work, please disable your ad blocker on

1 Corinthians 10:31 (KJV) - Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.