Asperges à la Flamande

A popular family staple in every Belgian household, Asperges à la Flamande is affectionately called the white gold of Belgium.

INGREDIENTS

White asparagus 1kg

Egg 6

Soy sauce 12ml

Butter 250g

Lemon 1

Parsley (Italian-flat) 25g

Nutmeg 1 pinch

Sea salt to taste

METHOD

• Peel the asparagus and steam for 8 minutes.

• Place in cold water, then remove and pat dry.

• Cook 4 eggs at 68°C for 1 hour. Cool in water. When cool, extract the yolks.

• Blend 100g of (cooked) yolk with 12ml soy sauce. Strain and save in a piping bottle.

• Cook 2 eggs in boiling water for 8 minutes till hard boiled. Cool in cold water, then peel off the shell.

• Dice the cooked egg white.

• Melt 200g butter and clarify.

• Dice the lemon after removing its outer rind and set aside.

• Clean the parsley and cut with a sharp knife.

• Heat the remaining butter, then roll the cooked asparagus in hot butter.

FINISHING

• Plate the egg yolk purée and asparagus, drizzle the hot butter and

• garnish with the parsley, lemon and egg white.

• Season with a pinch of nutmeg and salt.

View the recipe in issue 04 of our quarterly food and beverage e-magazine here.