Here is a good way to eat asparagus and to enjoy to the very last, the delicious melt butter which should always accompany it, that is in my own opinion. The thrifty Belgian people I read from the book, in Bruges they used to serve them this way, in a little dark, orderly dining room that looked out over the canal, tress-shaded calm, green and still.
Ingredients:
- 3 eggs yolks, hard boiled
- 1/4 pound of butter
- Salt and pepper to taste
- 2 and 1/2 pound of fresh asparagus
Cooking process:
- Soak the 2 and 1/2 pound fresh asparagus in a cold water to remove everything not included like sand or something.
- Plunge in boiling slightly salted water, and cook for about 12 to 15 minutes
- Ready your large pan that can hold enough the asparagus without breaking the tips.
- Try to tie them in a little bundle,
- For the sauce, hard boil the 3 eggs, mash the yolk very fine and melt some butter around 1/4 pound.
- Add it while its melt and hot bit by bit to the eggs mash.
- The result is like creamy yellow sauce.
- Add some pepper and salt and serve at once in a well warmed pot or any kind.
- Now your Flemish asparagus is done you can now enjoy the delicious vegetable recipe.
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