Asparagus à la Flamande vegetarian

Preparation – 45 minutes

Peel the white asparagus. Feel with your fingers to ensure that you haven't missed any areas, as asparagus peel is stringy to eat. Cut about 2 cm from the bottom of each spear and place the asparagus in cold water to prevent discolouration.

Place the asparagus peelings and ends in a large saucepan and fill it with cold water. Add a knob of butter and salt to make a tasty stock and bring to a boil. After about fifteen minutes, remove the asparagus peelings and ends from the water.

Meanwhile, boil 2 eggs for about 8 minutes. Wash the fresh parsley and chop it finely. Place the peeled white asparagus in the large pan with the water in which the asparagus peelings were simmered. Reduce the heat to low and let the white asparagus cook for 15 minutes.

The asparagus spears are done when you can bend them slightly. Turn off the heat and leave the white asparagus in the pan until ready to serve.

Finishing the Asparagus à la Flamande (Flemish-style asparagus) – 15 minutes

Add the butter to a small saucepan and melt over low heat. You will see a white rim forming on the top. Carefully skim off this layer using a spoon. Repeat until no rim is visible. The butter is now clarified and ready to use.

Peel the eggs and mash them with a fork. Mix the boiled eggs together with parsley and half of the clarified butter. Season with salt, pepper and a pinch of nutmeg.

Arrange the asparagus spears on a plate and spread the egg mixture over them. Finish with more clarified butter and fresh parsley and serve, maybe with boiled potatoes. Enjoy!