Flemish Asparagus

1. 1

   Make a stock with cold water. Add the cleaned peels and bottom parts of the asparagus. Add 1 teaspoon sugar, salt, pepper and nutmeg to taste. Boil the asparagus in the strained stock until tender.

2. 2

   Put about 4 asparagus per person on a plate. Garnish with 1 crushed boiled egg.

3. 3

   Pour about 2 tablespoons melted butter over the egg.

4. 4

   Add parsley. Serve with bread or rolls, as an hors d'oeuvre or with boiled potatoes as a meal.

* Per serving · 4 servings · Values may vary.

No additional tips available.