Asparagus Flemish Style for national dish contest

Peel the asparagus, the parsley, bind together and boil until done. Boil the eggs hard, peel and squeeze them with a fork. Chop the parsley. Melt the butter and bind it with the eggs. Bring to a taste with pepper, salt and nutmeg. Arrange the asparagus with the points aiming to the right. Pour with the egg preparation and some clarified butter sauce. Decorate with some green.

Keywords: asparagus Belgium spring eggs Ter Duinen Koksijde.

Uploaded by: Hotelschool Koksijde

Report inappropriate content

Factsheet

20 white asparagus

1 parsley

6 eggs

¼ kg butter

Most viewed

llandrillo bulgaria belgium fond culinary duinen chicken fish academy sauce koksijde shoot