Asperges a la Flamande - Asparagus Flemish Style

2 bunches green asparagus washed and steamed

2 boiled free range eggs
Pinch of freshly grated nutmeg
½ cup of melted butter (reserve 2 tbsp)
2 tbsp chopped fresh parsley
Sea salt and fresh cracked pepper
Fresh parsley for garnish

Separate the egg yolk from the egg white and chop the egg white.
Mash the egg yolk with the melted butter, the nutmeg and chopped parsley and taste for seasoning.
Mix the remaining 2 tbsp of melted butter with the chopped egg whites and check for seasoning.
Place the warm asparagus on serving platter.
Spoon over the eggwhite sauce. Top with the egg yolk sauce.
Garnish with fresh parsley.

Serve with crusty bread to mop up the butter sauce.



Bon appetite,

Filip Tibos

Restaurant & Catering Manager