One of the classic ways of serving asparagus is à la Flamande (Op Vlaamse wijze) with melted butter, boiled eggs, parsley and nutmeg. The nutmeg is an essential element of the dish. It enhances the flavour of the asparagus, and it’s a bridge between the egg mixture and the asparagus. There are two main variations: the first one is to serve the asparagus with small potatoes. Not a great idea, unless you’re hungry, because the potatoes soften, weaken the flavour of the asparagus. The dish is about enjoying asparagus, so why would you add potatoes? The second variation is to add lemon to the butter and egg mixture. This makes the dish a bit lighter and fresher. If you want to do so, be careful with the wine you serve. You need to balance the acidity in the wine and the food.
Serve the asparagus à la Flamande with a dry, white wine. We enjoyed 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.
What You Need
4 Asparagus per person
What You Do
We use our Russel and Hobbs food steamer to prepare this classic dish. An essential kitchen aid for only 50 euro or US dollar. Clean and peel the asparagus. 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. Another 5 minutes later the asparagus and the eggs are ready. If you like your asparagus softer, then steam for 12-15 minutes. The eggs should be hard. Depending on the size you may need to steam them a bit longer. In parallel heat a very generous amount of butter. Chop the parsley. Peel the egg and mash with a fork, creating a ‘mimosa’ of egg. Combine mimosa and parsley. Add some white pepper and freshly grated nutmeg. Add the mixture to the butter and combine. Spoon the egg mixture on top of the asparagus.
One of the classic ways of serving white asparagus is with melted butter, boiled eggs, ham and parsley. Preparing the asparagus this way, will allow you to taste the slight bitterness and sweetness of the asparagus. The butter and egg bring a velvety feeling to your palate, and the parsley and white pepper give a touch of sharpness to the dish. A great way to celebrate spring!
We use our Russel and Hobbs food steamer to prepare this classic dish. An essential kitchen aid for only 50 euro or US dollar. In this case the steamer cooks the asparagus, boils the eggs and heats the butter. Amazing!
A few years ago we enjoyed white asparagus with béarnaise and a small veal schnitzel accompanied by a glass of Silvaner at Café Heider in Potsdam, Germany. When we ordered we were asked how we would like our asparagus. Al dente, of course! If you like them more cooked, then steam them for an extra 5 minutes.
Preferably serve the white asparagus with a dry Muscat from the Elzas. The delicate, slightly sweet but dry taste, the hint of bitterness and the rich aromas work very well with the asparagus. Muscat to us means the smell of fresh fruit. When drinking it is if you’re tasting the original grape. Wonderful wine and wonderful combination. Or a glass of Silvaner of course. Just make sure the white wine has a touch of sweetness and is aromatic.
What You Need
3 or 5 white asparagus per person
100 grams Organic Cooked Ham
What You Do
Clean and peel the asparagus. 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 add a cup with cold butter. Another 5 minutes later everything is ready. The eggs will be medium: the yolk is not set but also not running. Peel the egg and cut in four. Chop the parsley. Serve the asparagus and eggs on a plate. Pour the warm butter over the asparagus. Dress the plate with ham (please make sure it has a bit of fat), perhaps some extra butter and sprinkle the parsley over the plate. Add some white pepper.