Side dishes
Asparagus à la Flamande Vegetarian
3.7 / 3 votesListen to this recipe
Asparagus à la Flamande (Belgium), or Flemish-style asparagus, is very tasty and easy to prepare with just a few ingredients.
Updated at: 2025-09-27
Nutrition balance score
Unbalanced
5.5/10
Glycemic Index
Glycemic Load
6.9 (Low)
0.49 (Low)
Nutrition per serving
Kcal
604.89 kcal
Carbohydrates
Of which sugars
Of which sugars
7.06 g
3.58 g
3.58 g
Total fat
Of which saturated fats
Of which saturated fats
58.40 g
35.45 g
35.45 g
Proteins
13.74 g
Fiber
5.33 g
Sodium
767.99 mg
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Recipe asparagus à la flamande
Ingredients
2 persons
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Recipe asparagus à la flamande allergens
This recipe contains the following allergens. Click on the allergen to search for alternative recipes.
Made by Véronique
Published at 2021-05-03, this recipe is for 2 persons and takes 1 hours.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
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Preparation time
45 minutes
Time cooking
15 minutes
Total time
1 hours
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!
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Nutritional values
Per 1 serving / piece:
General
Kcal
604.89 kcal
Carbohydrates
Of which sugars
Of which sugars
7.06 g
3.58 g
3.58 g
Total fat
Of which saturated fats
Of which saturated fats
58.40 g
35.45 g
35.45 g
Proteins
13.74 g
Fiber
5.33 g
Sodium
767.99 mg
Show vitamines & minerals
Handy! Scroll this table horizontally to see all nutritional values per ingredient
| Amount | Ingredient | Allergens | Kcal | Carbs | Carbs of which sugars | Fat | Fat of which saturated | Protein | Fibers | Sodium | Iron | Calcium | Magnesium | Potassium | Phosphorus | Copper | Zinc | Iodine | Selenium | Vitamin C | Vitamin D | Vitamin A | Vitamin B1 | Vitamin B2 | Vitamin B6 | Vitamin B12 | Vitamin B11 | Vitamin E | Vitamin K | Vitamin K1 | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 5 | white asparagus spears | 42.50 | 3.25 g | 3.00 g | 0.50 g | - | 4.75 g | 3.75 g | 10.00 mg | 2.50 mg | 50.00 mg | 50.00 mg | 500.00 mg | 125.00 mg | 0.38 mg | 1.25 mg | - | - | 50.00 mg | - | 275.00 mg | 0.28 mg | 0.30 mg | 0.15 mg | - | - | - | 120.00 µg | - | ||
| 1 | eggs | egg | 86.40 | 0.66 g | 0.12 g | 6.00 g | 1.50 g | 7.50 g | - | 72.00 mg | 1.08 mg | 30.00 mg | 6.00 mg | 78.00 mg | 108.00 mg | 0.05 mg | 0.78 mg | 21.00 µg | 18.42 µg | - | 1.08 mg | 0.12 mg | 0.06 mg | 0.18 mg | 0.09 mg | 1.38 µg | 36.00 µg | 0.66 mg | 0.15 µg | - | |
| 62.5 | gram | of butter | milk | 459.38 | 0.44 g | 0.44 g | 51.56 g | 33.75 g | 0.44 g | - | 3.13 mg | 0.06 mg | 8.13 mg | 1.25 mg | 9.38 mg | 12.50 mg | 0.01 mg | 0.04 mg | - | - | - | 0.75 mg | 0.63 mg | 0.01 mg | 0.01 mg | - | - | - | - | - | - |
| salt and pepper | 8.79 | 2.27 g | 0.02 g | 0.11 g | 0.05 g | 0.36 g | 0.89 g | 678.27 mg | 0.18 mg | 8.00 mg | 2.66 mg | 22.17 mg | 3.03 mg | 0.02 mg | 0.02 mg | 1.03 µg | 0.04 µg | 2.67 mg | - | - | - | - | 0.01 mg | - | 0.35 µg | 0.16 mg | 5.73 µg | - | |||
| 0.5 | pinch of | nutmeg | 2.73 | 0.22 g | - | 0.19 g | 0.15 g | 0.03 g | 0.02 g | 0.10 mg | 0.01 mg | 0.85 mg | - | 1.75 mg | 1.05 mg | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |
| 0.5 | small handful | a of fresh parsley | 5.10 | 0.22 g | - | 0.03 g | - | 0.66 g | 0.67 g | 4.50 mg | 1.13 mg | 6.00 mg | 7.50 mg | 127.50 mg | 19.50 mg | 0.01 mg | 0.14 mg | - | - | 24.00 mg | - | 0.14 mg | 0.02 mg | 0.05 mg | 0.03 mg | - | 18.00 µg | - | - | - | |
| 604.89 | 7.06 g | 3.58 g | 58.40 g | 35.45 g | 13.74 g | 5.33 g | 767.99 mg | 4.96 mg | 102.97 mg | 67.41 mg | 738.80 mg | 269.08 mg | 0.46 mg | 2.23 mg | 22.03 µg | 18.46 µg | 76.67 mg | 1.83 mg | 275.88 mg | 0.37 mg | 0.54 mg | 0.28 mg | 1.38 µg | 54.35 µg | 0.82 mg | 125.88 µg | - | ||||
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