Cook and Drink

One of the classic ways of serving asparagus is à la Flamande (Op Vlaamse wijze) with melted butter, boiled eggs, parsley and nutmeg. The mixture of melted butter and egg is like a sauce, delicious with the asparagus. In this case we add lots of chopped chervil to the mixture of melted butter and eggs, making it a light combination of bitter, crunchy and sweet (the asparagus) and velvety, anise-flavoured and savory (the mixture).

Wine Pairing

Serve the asparagus with a dry, white wine, for instance a glass of Silvaner produced by the German Winery Thörle. The wine comes with freshness, some acidity, minerality and fruit (pear, green apples). Excellent with our asparagus. A dry muscat will also be perfect.
We decided to take a different approach and balance the lightness in the dish with a Portuguese white wine, made from chardonnay grapes and aged for 4 months in oak barrels. It is produced by Casa Ermelinda, a winery some 20 kilometers south of Lisbon in the Setúbal region with over 550 hectares of vineyards and 29 different grape varieties. The barrel aged chardonnay is Intense and comes with a complex bouquet of exotic fruits. The wine is balanced, fresh, elegant and long..

What You Need

• 4 Asparagus per person
• 2 Eggs
• Chervil
• Butter
• White Pepper

What You Do

We use our Russel and Hobbs food steamer to prepare the asparagus. An essential kitchen aid for only 50 euro or US dollar. 
Clean and peel the asparagus. Put butter in a cup. Steam them for 10+5+5 minutes. After 10 minutes add the eggs to the steamer basket. After 5 minutes, turn the eggs upside down and place the cup in the steamer basket. Another 5 minutes later everything is ready. Chop the chervil. Peel the egg and mash with a fork, creating a ‘mimosa’ of egg. Combine mimosa and chervil. Add some white pepper. Add the butter to the mixture and combine. Spoon the egg mixture on top of the asparagus.