Asperges à la Flamande (Flemish-Style Asparagus)

Ingredients

For 4 portions

• 🎍 800g asparagus
• 🍳 4 medium egg
• 🧈 80g butter
• 🌿 15g parsley
• 🍋 20g lemon
• 🌿 1 pinch nutmeg
• 🧂 0.5 Tsp salt
• 🌿 1 pinch black pepper

Method

1. Boil the eggs for 9 minutes, cool in cold water and peel.
2. Peel the white asparagus from just below the tip to the base, and snap off the woody ends. Green asparagus needs no peeling.
3. Simmer the asparagus in a wide pan of salted water for 12–15 minutes until a knife slides in easily at the thick end (4–5 minutes for green). Drain on a clean tea towel.
4. Chop the eggs and parsley. Melt the butter in a small pan over a low heat until just foaming.
5. Take off the heat and stir in the eggs, parsley, nutmeg, pepper and a squeeze of the lemon.
6. Lay the asparagus on warm plates, spoon the sauce across the middle and serve at once, with boiled potatoes or bread if you want a full meal.