Asperges op Vlaamse Wijze

Savor the delicate flavors of Flemish white asparagus, perfectly paired with rich butter and poached eggs, all brightened by fresh parsley. Ideal for a spring brunch or a light weeknight dinner that celebrates seasonal produce.

• 1 kg white asparagus
• 100 g butter
• 4 large eggs
• 50 g fresh parsley
• 1 pinch nutmeg
• to taste g salt
• to taste g white pepper

Method

1. 1

   Fill a large pot with water, add a pinch of salt, and bring it to a boil.

2. 2

   Once the water is boiling, carefully add the peeled and trimmed asparagus. Boil for about 15-20 minutes or until tender.

3. 3

   While the asparagus is cooking, melt the butter in a small saucepan over low heat. Add a pinch of nutmeg if desired.

4. 4

   In a separate bowl, chop the hard-boiled eggs and mix them with the finely chopped parsley.

5. 5

   When the asparagus is tender, drain it and arrange it on a serving plate.

6. 6

   Drizzle the melted butter over the asparagus, then top with the egg and parsley mixture. Season with white pepper to taste.

7. 7

   Serve immediately and enjoy your Asperges op Vlaamse Wijze!