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Flemish Asparagus     Veg   HT  HD    Belgian    35mins

Serves 4    Hot   Vegetarian   Vegetables  Herbs  Hors d'oeuvre  Appetizer   Starter  Gluten Wheat free  Belgium  Europe



450g/1 lb Fresh Asparagus

Salt & Pepper

2 hard boiled Eggs

100g/4oz Butter

2 teasp Chives, chopped

2 teasp Parsley, chopped




1. Prepare the asparagus but washing well under cold water and cutting off any woody stems. Boil in salted water for 15 minutes, depending on size. Drain and keep warm.


2. Meanwhile, cut the hard boiled eggs in half and separate the yolks. Finely chop the whites and yolks separately.


3. Melt the butter in a saucepan but do not allow to colour. Season with salt and pepper.


4. To serve - pour the butter over the asparagus and garnish with the chopped egg whites and yolks. Sprinkle with herbs.


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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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