Asparagus Flemish Style Recipes

SAUTEED ASPARAGUS WITH GARLIC AND THYME

Steps:

• Heat oil in a skillet over medium-high. Add garlic and thyme sprigs. Cook, stirring, until fragrant, about 1 minute. Add asparagus; season with salt and pepper. Cook, tossing to coat in oil, 1 minute.
• Arrange asparagus in a single layer in skillet, add 1/4 cup water, and cover. Reduce heat to medium-low and cook, shaking pan occasionally, until asparagus is crisp-tender and most of water has evaporated, 2 minutes.

ASPARAGUS, FLEMISH STYLE

Steps:

• Trim white asparagus, if using, with vegetable peeler, from just under tip to stem end to remove woody skin. If using green, trim just hard stem end.
• Bring large pot of salted water to boil.
• Bundle asparagus up and tie with kitchen twine. Trim ends evenly. Gently place in boiling water and immediately lower heat to simmer. If using white asparagus, cover pot. If using green, DO NOT cover, as it will lose it's fresh green color. Simmer for approximately 15-30 minutes, depending on thickness of stems. When tender, remove bundle and carefully drain on kitchen towel, being careful of tender tips.
• Melt the butter over low heat in a small saucepan. If the eggs are completely cold, plunge into hot asparagus water for 1 minute. Remove, dry and peel.
• In a small bowl, mash the complete egg with a fork. Add the melted butter, lemon juice, parsley, nutmeg and salt and pepper. Mix thoroughly.
• Arrange the asparagus on individual plates. Pour Flemish sauce to cover all but the tips of the asparagus. Serve immediately while everything is still warm.

ASPARAGUS IN THE FLEMISH MANNER

Steps:

• Boil 8 cups of lightly salted water.
• Add the asparagus and cook for about 20 minutes.
• In the meantime cook the eggs.
• Mash the yolks and the egg whites separately.
• Mince the parsley.
• Melt the butter and serve in a preheated sauce boat.
• Arrange the asparagus on a dish.
• Cover with the mashed egg yolks (not on the tips).
• Put the mashed egg whites over the mashed egg yolks and lastly decorate with parsley.
• Serve the melted butter separately (it has to be poured over the dish).

ASPARAGUS WITH FRESH HERBS

Steps:

• Stand asparagus, tips up, in two inches of water and steam, covered, until still slightly al dente. Remove to a serving platter.
• Meanwhile, make sauce. Combine basil, mint, lemon juice, chives, parsley, salt and pepper in blender or food processor. Add two tablespoons olive oil. Blend until smooth, adding more oil if necessary. You will probably need 3 to 4 tablespoons.
• Correct seasonings and pour sauce over asparagus. Serve at room temperature.

ASPARAGUS DUTCH STYLE

Steps:

• Poach or steam asparagus in or above boiling salted water until it is bright green and just tender, 3 to 7 minutes, depending on its thickness. Meanwhile, put 4 tablespoons butter in a small saucepan over low heat.
• Place at least 2 tablespoons butter in a large skillet, preferably nonstick, and turn heat to medium. When butter in skillet melts, crack eggs into it. Cook, sprinkling with salt and pepper, until whites are no longer runny, about 5 minutes.
• Drain asparagus and divide among 4 plates. Turn off heat under butter in saucepan the moment it browns; if eggs are not quite ready, keep butter warm over low flame.
• Top asparagus with a portion of ham, then a fried egg, then some browned butter, and finally a few slices of the cheese. Serve.