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Asparagus à la Flamande
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Asparagus à la Flamande

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A classic Belgian dish, Asparagus à la Flamande is a rich and flavorful recipe that combines blanched asparagus, creamy egg yolks, and a zesty lemon butter sauce. The result is a delightful and refreshing side dish that pairs perfectly with a variety of main courses. This traditional recipe is a staple of Belgian cuisine, and its simplicity makes it an ideal choice for both beginners and experienced cooks alike.

Time Cook
20
Level
Intermediate
Calories
220
Allergens
Eggs, Dairy

Ingredients

1 pound
Fresh Asparagus
50 Calories
4 tablespoons
Unsalted Butter
100 Calories
2 large
Egg Yolks
140 Calories
2 tablespoons
Freshly Squeezed Lemon Juice
10 Calories
to taste pinch
Salt and Pepper
0 Calories
1/4 cup
Chopped Fresh Parsley
20 Calories

Step-by-Step Instructions

1
Bring a large pot of salted water to a boil, then carefully add the asparagus spears. Blanch for 4-6 minutes, or until tender but still crisp. Remove from heat and immediately plunge into an ice bath to stop the cooking process.
2
In a small saucepan, melt the butter over medium heat. Add the egg yolks and whisk until smooth, then slowly pour in the lemon juice, whisking constantly.
3
To assemble the dish, place the blanched asparagus spears on a plate or platter. Spoon the lemon butter sauce over the asparagus, then sprinkle with chopped parsley and a pinch of paprika.

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