Asparagus season has started!😋
In Belgium that can only mean one thing: asparagus the Flemish way. Fresh white asparagus is served with diced boiled eggs and is often eaten as an appetizer.
The long thin white asparagus are covered with the eggs, warm butter is poured over and the whole is sprinkled with parsley to give it some color. This is how you eat Belgian asparagus. When asparagus is in season, you’ll find it in just about every dish on the menu, even the desserts.
- Cut the ends of the asparagus. Cook in boiling water until tender, about 15 minutes.
- Meanwhile, peel the hard-boiled eggs and separate the whites from the yolks. Then add the yolks to a clean blender and pulse them well into a fine crumble.
- Transfer the yolks to a cup. Rinse the blender and dry it. Then add the cooked egg whites and mix them too.
- Garnish the asparagus with the crumbled yolks and egg whites. Finely chop the fresh parsley and divide it over the asparagus. Drizzle with the warm melted butter. Finish with a pinch of freshly ground black pepper. Serve hot.