Asparagus à la Flamande

This Flemish Style Asparagus recipe might give away a little bit what is coming next on Pebble Soup. HQ travelled to Brussels on a press trip to report on "2012 Gourmet Year Festival". But let's not get too carry away.
Asparagus is a vegetable special enough to have its very own website British Asparagus, (the sex bit is under the fun and frolics tab). Here are some facts from its website.

Asparagus comes in three colours green, purple, white and various shades of, the white ones are far less bitter than the green and the purple ones even sweeter. In Britain, asparagus is green, on the continent aparagus are grown in the dark so the colour doesn't develop, in Italy the purple variety is common.

The season really depends on the weather, growers will tell you that it is anything  from 24th April to 21st June, this year the season was late and the asparagus festival was canceled for late of the vegetable. But they are plentiful now, so it is a good time to give them a go and even if this recipe is specifically designed for the white variety it is delicious with any kind of asparagus.

Asparagus à la Flamande
Allow 6 stalks per person
Boil the asparagus till tender.  
Hard boil 2 eggs.
Mash the eggs with finely chopped parsley and season well with salt, pepper and the juice of lemon.

I have entered this recipe in Simple & In Season a Fabulicious' event, this month hosted by How to Cook Good Food


Ren Behan said...

I have never tried white asparagus, not fresh in any case. I think they sell it canned in the States. Yours looks great!

Solange Berchemin of Pebble Soup said...

In all honesty, I had never seen white one either before Brussels. They are fat, juicy an soft and you don't have to discard any of it. But green ones are nice too.

laura@howtocookgoodfood said...

How fantastic Solange. I love asparagus and think that your sauce looks like a perfect partner for these lovely seasonal asparagus.
I have to say that I am a fan of the green ones myself but appreciate that both the French & the Italians love the white variety which I always see in markets on holidays. And they know a thing or two about food!
Thanks so much for entering this recipe into Simple and in Season,
Laura x

Solange Berchemin of Pebble Soup said...

No problem it is a pleasure, I would welcome one of your lovely recipe in Family Friendly if you had a minute.
The taste of each variety is slightly different but all would suit this flemish style recipe.



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