White Asparagus a la Flamande

This is a very local dish that is enjoyed from April to June.

Although green and white asparagus come from the same plant, we Belgians generally prefer white asparagus. White asparagus is harvested before it sees the light of day, while green asparagus is exposed to the light, giving it a green colour and a slightly stronger taste.
Among white asparagus, asparagus from Mechelen are often considered the best because of its exceptional quality. Its
reputation is based on centuries of tradition and expertise in the cultivation of this delicate vegetable. Its quality is also protected by a specific geographical designation, which guarantees its authenticity.

The most traditional way of eating them is certainly Flemish style, that is to say steamed and accompanied by hard-boiled eggs, parsley and melted butter.
100% Belgian!

Ingredients (for 4 servings)

6 Columbus eggs, hard boiled
2 bunches of asparagus (1 kg)
200 grams of butter
bunch of fresh parsley or dried parsley
pepper, salt and nutmeg

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Preparation

Peel the asparagus from top to bottom. Cut off the stalks.
Cook them al dente in salted water.
Cook the eggs for 8 to 9 minutes to obtain hard-boiled eggs. Plunge them into cold water, peel them and mash them with a fork.
Chop the parsley, add it to the eggs and season with nutmeg, salt and pepper.
Melt the butter and remove the foam that forms on the surface. Pour the clarified butter over the eggs and mix well.
Arrange the asparagus on a plate and top with the egg mixture. Leave the tips free.