Asparagus a la Flamande

By á-708

Ingredients

• 2 lbs (1 Kg) fresh asparagus, white if possible
• 3 eggs, hard-cooked and peeled
• 6 Tbs (90 ml) butter, melted
• 2 Tsp (30 ml) fresh lemon juice
• 4 Tbs (60 ml) finely chopped fresh parsley
• Salt and freshly ground pepper to taste
• A grating of fresh nutmeg

Details

Servings 4

Preparation

Step 1

Unless the asparagus are very thin, peel away the tough outer skin using a vegetable peeler. Tie them in a bundle with kitchen twine and drop into a large pot of boiling water. Cook uncovered until tender, 10 to 20 minutes depending on thickness. Remove the asparagus from the water and drain on a towel. Mash the eggs with a fork in a small bowl. Add the remaining ingredients and stir to combine. Arrange the asparagus on a serving platter or individual plates and spoon the egg mixture on top, leaving the ends of the asparagus uncovered. Serve immediately. Serves 4 to 6.