Flemish Style Asparagus

1. 1

   Peel the asparagus at its ends (not at the heads). Place the asparagus in a large saucepan. Fill with boiling water to cover the veggies completely. Add some salt.

2. 2

   Let the asparagus cook till tender. About 3 to 4 mins.

3. 3

   Chop some flat parsley into fine bits. Set aside.

4. 4

   Boil 3 eggs till hard and peel them.

5. 5

   Use a fork and mash the eggs.

6. 6

   Mash the eggs till they are fine crumbs. Set aside.

7. 7

   Melt 150g butter in a saucepan.

8. 8

   Add the juice from 1/2 lemon.

9. 9

   Whisk the butter-lemon juice mixture constantly. Continue to boil gently for a couple of minutes.

10. 10

    Stir in the mashed eggs. Stir well to combine.

11. 11

    Add the chopped parsley.

12. 12

    Stir well to combine.

13. 13

    Plate the dish by laying a few stalks of the cooked asparagus on a plate and dish some sauce over them at the stalk ends.

14. 14

    Season with salt and pepper.

15. 15

    Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.