For ➍800 g white asparagus
6 eggs, hard boiled & chopped
handfull parsley, chopped
100 g butter, salted
salt & pepper & nutmeg
Clean and peel the asparagus. With a thin or julienne peeler, cut the asparagus into thin wisps.
Bake the asparagus in the butter. Add the eggs and parsley.
Add salt, pepper and nutmeg.
Serve with a dry white wine, e.g. sauvignon blanc or verdejo.
Bake the asparagus in the butter. Add the eggs and parsley.
Add salt, pepper and nutmeg.
Serve with a dry white wine, e.g. sauvignon blanc or verdejo.
This recipe is a more contemporary version of a classic Belgian course.
Read microwave or steaming tip on cooking asparagus.
