![Classic Belgian-style Asparagus](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/classic-belgian-style-asparagus--62f49c50-b067-4fe0-8343-8c2451d97919.png)
Recipe
Classic Belgian-style Asparagus
Savory Delights: Belgian-style Asparagus with a Twist
4.8 out of 5
Indulge in the flavors of Belgian cuisine with this classic recipe for Asperges á la Flamande. This dish showcases the simplicity and elegance of fresh asparagus, enhanced by a rich buttery sauce and accompanied by boiled eggs and parsley.
Metadata
Preparation time
15 minutes
Cooking time
15 minutes
Total time
30 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Gluten-free, Low-carb, Keto-friendly, Nut-free
Allergens
Eggs, Dairy (butter)
Not suitable for
Vegan, Dairy-free, Egg-free, Paleo, High-protein
Ingredients
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1 bunch of fresh asparagus (500g / 1.1 lb) 1 bunch of fresh asparagus (500g / 1.1 lb)
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4 large eggs 4 large eggs
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100g (3.5 oz) unsalted butter 100g (3.5 oz) unsalted butter
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1 tablespoon lemon juice 1 tablespoon lemon juice
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Salt, to taste Salt, to taste
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Freshly ground black pepper, to taste Freshly ground black pepper, to taste
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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
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1.Trim the tough ends of the asparagus spears and peel the lower part if necessary.
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2.In a large pot, bring water to a boil and add a pinch of salt.
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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.
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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.
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5.In a small saucepan, melt the butter over low heat. Stir in the lemon juice and season with salt and pepper.
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6.Arrange the cooked asparagus on a serving platter. Place the boiled eggs on top and drizzle the butter sauce over them.
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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.
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