Classic Belgian-style Asparagus

Ingredients

• 1 bunch of fresh asparagus (500g / 1.1 lb) 1 bunch of fresh asparagus (500g / 1.1 lb)
• 4 large eggs 4 large eggs
• 100g (3.5 oz) unsalted butter 100g (3.5 oz) unsalted butter
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt, to taste Salt, to taste
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 28g, 17g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 10g
• Fiber: 4g
• Salt: 0.6g

Preparation

1. 1.
   Trim the tough ends of the asparagus spears and peel the lower part if necessary.
2. 2.
   In a large pot, bring water to a boil and add a pinch of salt.
3. 3.
   Carefully add the asparagus to the boiling water and cook for 4-6 minutes, or until tender yet still crisp. Drain and set aside.
4. 4.
   In a separate pot, place the eggs and cover with cold water. Bring to a boil and cook for 8-10 minutes. Remove from heat, drain, and let them cool. Peel and set aside.
5. 5.
   In a small saucepan, melt the butter over low heat. Stir in the lemon juice and season with salt and pepper.
6. 6.
   Arrange the cooked asparagus on a serving platter. Place the boiled eggs on top and drizzle the butter sauce over them.
7. 7.
   Garnish with fresh parsley and serve immediately.

Treat your ingredients with care...

• Asparagus — Choose fresh asparagus with firm stalks and closed tips. To peel the lower part, hold the asparagus near the tip and use a vegetable peeler to remove the tough outer layer.
• Eggs — To achieve perfectly boiled eggs, start with cold water and bring it to a gentle boil. Once boiled, transfer the eggs to an ice bath to stop the cooking process and make them easier to peel.

Tips & Tricks

• For a twist, sprinkle some grated Parmesan cheese over the asparagus before drizzling with the butter sauce.
• Add a squeeze of fresh lemon juice to the butter sauce for an extra tangy flavor.
• Serve the dish with a side of crusty bread to soak up the delicious butter sauce.
• If you prefer a softer texture, cook the asparagus for a few more minutes until tender.
• Experiment with different herbs such as chives or tarragon for added complexity.

Serving advice

Serve the Belgian-style Asparagus as a main course accompanied by boiled new potatoes or as a side dish alongside roasted chicken or grilled fish. It pairs well with a crisp white wine or a light Belgian beer.

Presentation advice

Arrange the asparagus spears neatly on a platter, placing the boiled eggs on top. Drizzle the butter sauce generously over the dish and garnish with fresh parsley for a vibrant touch. Serve it with elegance and simplicity to showcase the beauty of the ingredients.