Classic Belgian-style Asparagus


Classic Belgian-style Asparagus

Savory Delights: Belgian-style Asparagus with a Twist

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.

Jan Dec

15 minutes

15 minutes

30 minutes

4 servings


Vegetarian, Gluten-free, Low-carb, Keto-friendly, Nut-free

Eggs, Dairy (butter)

Vegan, Dairy-free, Egg-free, Paleo, High-protein



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


  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.