Flemish-style asparagus revisited by Arnaud Delvenne
The Flemish-style asparagus revisited by Arnaud Delvenne is actually a duo of white and green asparagus. The white asparagus is cooked in the traditional way, while the green asparagus is prepared in a more gastronomic style.
What the two dishes have in common is the egg!
Ingredients for 2 servings:
- 5 Columbus eggs
- 1 bunch of white asparagus
- 1 bunch of green asparagus
- 1 bunch of parsley
- 1 orange
- tarragon
- 125g butter
- a few slices of mangalica ham
- olive oil
- sunflower oil
- white wine vinegar
- mustard
- nutmeg
- toasted sesame seeds
- salt and pepper
Preparation:
- Peel the white asparagus, cut the base to 2 or 3 cm and cook in salted water for 8 to 10 minutes. You can add the peelings to the water to enhance the flavour of the asparagus. The asparagus is ready when it is tender but still compact.
- Cook the boiled eggs. Plunge them into cold water. Once boiling, cook for a further 9 mins. Then plunge them into cold water to stop the cooking.
- Once cooked, remove the asparagus from the water with a skimmer and arrange in a dish. Sprinkle with freshly grated nutmeg.
- Shell the eggs and crush them. Chop the parsley. Cream the butter in a fondue pot. Add the parsley. Fry lightly and drizzle over the eggs. Season to taste.
Arrange the Flemish-style filling on top of the white asparagus. - Clean the green asparagus with water and remove the stalks (small leaves on the stalk) with the tip of a knife.
- Cut the base to 2 or 3 cm.
Set aside some of the green asparagus for a salad. Cook the rest of the asparagus in olive oil in a frying pan. - Prepare the salad. Cut the asparagus into strips and arrange in a small salad bowl. Remove a little zest from the orange and sprinkle over the asparagus strips. Pour off the orange juice.
- Prepare a light mayonnaise with 2 egg yolks whipped with sunflower oil and a little mustard.
- Beat the egg whites until stiff. Fold in the mayonnaise and add a little orange juice, salt and pepper.
- Dress the salad with a little orange juice, olive oil, salt and pepper. Toss to combine.
- Arrange the green asparagus on a plate. Top with the mayonnaise, salad, sesame seeds, ham, a few tarragon leaves and a little coarse salt.
© RTL-Tvi, A la Sauce Belge 2022
Watch the full episode on RtlPlay
Arnaud Delvenne
Arnaud Delvenne
Arnaud Delvenne is the Belgian finalist of the 2022 season of Top Chef.
He recently opened his own restaurant in Liège under the name Nono.
In collaboration with Sophie Pendeville, he hosts the programme A la sauce belge in which he regularly puts Columbus eggs in the spotlight.
Arnaud’s vision of cooking is generous, sincere, but light.
