• Global Travel Show

Food Series – Episode 149

with Dion Taylor

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About Mark Philpott: Mark Philpott serves as host and executive producer of Humaneity, “Mark Philpott” is known as Ex Global Corporate Executive, Award Winning Filmmaker, Philanthropist, Author, TED Talk Participant, Serial Traveller, and Endurance Athlete.

Show listener Karin Van Den Eede from Belgium sent us the recipe for today’s show. Dion gets to it in the kitchen and knocks out this wonderful dish. Listen to Dion as he explains what ingredients are required and a step by step guide to how it comes together.

Dion’s Restaurant HSG At The Gardens

Recipe

Flemish White asparagus

INGREDIENTS

12 white asparagus 1/2 lemon (the juice) 2 hard boiled eggs 75 g sweet butter 1 handful of flat parsley Salt Freshly ground pepper

PREPARATION

STEP 1
Peel the asparagus from head to toe using a peeler and cut the latter (about 1 cm).

2ND STEP
Cook the asparagus the English way: Bring a large amount of water to a boil.

STEP 3
Salt and add your asparagus and cook for about fifteen minutes (more or less depending on the size of them). I love them al-dente.

STEP 4
Check the cooking with the tip of a knife, it should come in like butter.

STEP 5
Drain the asparagus and let cool if you prefer to consume it cold or lukewarm. If you prefer to eat them hot, you will need to make the sauce at the same time as cooking.

STEP 6
Make my Flemish sauce by coarsely mashing hard-boiled eggs with a fork.

STEP 7
In a skillet or frying pan, melt the butter over high heat with the lemon juice while whisking until the butter froths.

STEP 8
Remove from the heat and add the crushed hard-boiled eggs and the chopped parsley.

STEP 9
Salt and pepper, mix.

STEP 10
When ready to serve, arrange your asparagus on serving plates and distribute part of the sauce.

STEP 11
Serve with 2 or 3 small pieces of toasted country bread and the rest of the Flemish sauce.

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