Flemish White asparagus
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
Peel the asparagus from head to toe using a peeler and cut the latter (about 1 cm).
Cook the asparagus the English way: Bring a large amount of water to a boil.
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.
Check the cooking with the tip of a knife, it should come in like butter.
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.
Make my Flemish sauce by coarsely mashing hard-boiled eggs with a fork.
In a skillet or frying pan, melt the butter over high heat with the lemon juice while whisking until the butter froths.
Remove from the heat and add the crushed hard-boiled eggs and the chopped parsley.
Salt and pepper, mix.
When ready to serve, arrange your asparagus on serving plates and distribute part of the sauce.
Serve with 2 or 3 small pieces of toasted country bread and the rest of the Flemish sauce.