Flemish Style Asparagus Side Dish
This Flemish Style Asparagus Side Dish is a simple yet elegant way to showcase fresh, tender asparagus. Lightly boiled until just right, the asparagus spears are topped with a warm, buttery sauce enriched with mashed hard-boiled eggs, lemon juice, and fresh parsley for a savory, tangy finish.
Perfect as a springtime side or a refined appetizer, this classic Flemish preparation adds a rustic charm and a comforting richness to any meal. It’s a beautiful blend of creamy, herby, and citrusy flavors that let the seasonal asparagus shine.
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Ingredients:
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24large asparagus fresh, white, green, (or ) | |
0.25cup butter | |
3 hardboiled eggs | |
1Handful flat parsley italian | |
0.5 juice of lemon |
Directions
1.
Prepare the Asparagus
1. Peel the ends of the asparagus stalks (avoid peeling the heads). | 2. Place the asparagus in a large saucepan and cover with boiling water. Add a pinch of salt. | 3. Cook the asparagus until tender, about 3 to 4 minutes. Drain and set aside.
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2.
Prepare the Garnish
1. Finely chop a handful of flat-leaf parsley and set it aside. | 2. Hard-boil 3 eggs, peel them, and mash them with a fork until crumbly.
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3.
Make the Sauce
1. Melt butter in a small saucepan over low heat. | 2. Add the juice of ½ a lemon and whisk the mixture continuously. Allow it to gently boil for 2 to 3 minutes. | 3. Stir in the mashed eggs, mixing well to combine. | 4. Add the chopped parsley and stir to evenly distribute.
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4.
Assemble the Dish
1. Lay a few stalks of the cooked asparagus on a serving plate. | 2. Spoon the warm egg and butter sauce over the stalk ends. | 3. Season with salt and freshly ground black pepper to taste.
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5.
Serve
Serve warm as a side dish or light appetizer. Enjoy!
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Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.
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