Belgian ASPARAGUS the Flemish way (a la Flamande)

Belgian ASPARAGUS the Flemish way (a la Flamande).


You need:
- 2 bunches white asparagus (1 kg.)
- 1/2 bunch parsley, washed and finely chopped
- 150 gr. butter
- 4 eggs
- nutmeg
- Salt & pepper
- a vegetable peeler
- a skimmer
- a bowl

schuimspaan

Preparation:
Boil the eggs in 10 min. and let them cool in cold water (makes it easier to peel). Peel the asparagus with a vegetable peeler, from the head to the foot of the asparagus. Break the tough ends off. Cook the asparagus (best standing, with the heads up.) for 10 to 15 min., in lightly salted water. The cooking time depends on the thickness and size of the asparagus. Drain them, laying down on a clean towl . Mash the hard-boiled eggs with a fork. Slowly melt the butter and spoon the foam off with the skimmer. Pour the butter, gently, into a bowl, so that the milk residues is left behind (these operations is called 'clearing or clarifying the butter'.). Mix the eggs and chopped parsley with the clarified butter and season with nutmeg and salt & pepper. Put on each plate 5 asparagus side by side and top, just below the heads, lengthwise, a wide swath of the egg-parsley-butter mixture.

Eat them,

Your Veggie Lady
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