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Asparagus à la Flamande

Serves 4

  • 160g salted Rochefort butter
  • 5 Mechelen asparagus
  • 4 eggs
  • 2 sprigs parsley
  • Ground salt and pepper
  1. Cut off the bottoms off the asparagus and peel them, starting 2 to 3 cm below the tips.
  2. Plunge them into a pot of boiling water and cook for about 10 minutes.
  3. Meanwhile, cook the eggs for 10 minutes in boiling water. Wait for them to cool down a bit, then remove the shells and crush them
  4. Check to see if the asparagus is cooked by pricking the tips with a knife. If the knife goes in easily, they are cooked. Drain them.
  5. Wash and chop the parsley.
  6. Mix the chopped parsley with the crushed eggs and season with salt and pepper.
  7. Melt the butter in a frying pan until a foam forms and it turns a lovely nutty colour.
  8. Drain and arrange the asparagus. Cover them with the parsley and egg mixture and drizzle with melted butter.