Such a Belgian dish you’d think I would have tried it during the past 10 years. Well … no! I ignore why I haven’t eaten Belgian asparagus before, given the absolute love (obsession?) of Belgians with this vegetable.
We are spot on in the middle of the ‘folie’ (craziness) which comes with the first Belgian asparagus. Belgians rarely get overly excited so it is quite funny to see restaurants are fully booked when advertising the ‘asperges en folie’ and that asparagus flies off the supermarket shelves. Which is why we joined in as well. Sort of if in Belgium, do like the Belgians.
What better way to try the Belgian asparagus than in a dish, cleverly called ‘Asperges a la Flamande’, Flemish style asparagus. The recipe came from our one and only Belgian oriented cookbook, ‘Everybody Eats Well in Belgium’. Oh boy, and do they eat well.
The recipe? So easy it makes me wonder why we don’t eat asparagus at least 3 times a week. Basically the steps are boil, mash, serve. Let me explain: after you bought the asparagus (ideally avoiding any unnecessary air miles, so local asparagus is the best option) the following leads to
Asperges a la Flamande (serves 2).
Boil the asparagus till tender. We had 6 stalks a person.
At the same time, boil 2 eggs (hard).
Mash the eggs with finely chopped parsley and season well with salt, pepper and lemon juice of 1 lemon.
Delicious! Which would explain the current frenzy all around me: asperges ci, and asperges la.