Al dente cooked white asparagus topped off with the classic crumbled egg, parsley and a warm butter sauce… This is the perfect asparagus Flemish style recipe!
Back to the roots with this white asparagus Flemish style recipe!
Green asparagus are popular.
But have you ever prepared white asparagus before?
It is easy: peel them and boil them.
Just keep them crunchy and al dente!
White Asparagus vs. Green Asparagus
Flavor wise green and white asparagus are totally different.
Besides you do not have to peel green asparagus. However white asparagus really need peeling because their skins are so tough and impossible to eat.
Whiteasparagus Flemish style recipe, ‘asperges op Vlaamse wijze’ in Flemish and ‘asperges à la Flamande’ in French.
I love their sweet and earthy flavor.
Egg Salad
It is also a great match for the crumbled yolks and egg whites.
And just don’t forget the freshly chopped parsley but more importantly: the drizzle of warm melted butter on top of the asparagus right in the end.
You can even make a beurre noisette, a brown butter sauce!
Tastes just like home!
Easy White Asparagus Flemish Style Recipe
We always looking forward to the white asparagus season in Belgium.
True, you can get them more or less all year around. But the best asparagus are harvested in April, May and June.
If you ask us of course.
Prices can differ quite a lot, and that has almost always to do with the weather.
If the weather is warm, then there will be more asparagus and prices will go down. Do we have a rainy week ahead of us? Then that will result in a smaller amount and thinner harvested asparagus and they will be more expensive.
White Asparagus Season
White asparagus is typically more expensive than green asparagus because it is only available a few weeks a year and the growing process requires special attention.
Prices can vary depending on location and time of year. In the United States white asparagus can cost between $3 to $5 per pound.
And in Belgium?
At the farmers market fresh white asparagus will cost around 5 to 8 euros per kilo on average, expect twice as much in supermarkets and fancy vegetable stores, up until 20 euros for a kilo.
Do you love white asparagus?
Then you should also check out my white asparagus with smoked salmon and dill béarnaise!
Enjoy!
Easy White Asparagus Flemish Style Recipe
White Asparagus Flemish Style Recipe
Prep Time
45 mins
Cook Time
10 mins
Al dente white asparagus with crumbled egg, parsley and a warm butter sauce... the perfect asparagus Flemish style recipe!
Course: Main Course, Starter
Cuisine: Belgian
Servings: 2 people
Calories per serving: 367 kcal
Ingredients
- 10 thick fresh white asparagus
- 3 large hard-boiled eggs
- a handful fresh parsley
- 4 tbsp unsalted butter melted
- pepper
- salt
Instructions
First peel the asparagus. Place them horizontally on a clean chopping board and hold them with one hand by their heads. Then with your free hand carefully run a vegetable peeler from the heads towards the bottom part. Turn the asparagus as you go until you have removed every inch of the tough skin.
Once you have peeled all the asparagus, heck the bottom parts and chop them off if they are dried out. Fill a wide pan with water and bring it to a gentle boil. Then add the asparagus to it and cook them for 7 to 10 minutes (depends how thick they are) until tender. Keep an eye on them!
In the meantime peel the hard-boiled eggs and separate the whites from the yolks. Then add the yolks to a clean blender and pulse them well into a fine crumble.
Pour the yolks in a cup. Rinse the blender and dry it. Then add the cooked whites to it and blend them as well.
Once the asparagus are tender, drain them and divide them over plates. Then garnish the asparagus with the crumbled yolks and whites. Chop up the fresh parsley and divide it over the asparagus. Drizzle with the melted warm butter. Finish with a sprinkle of freshly ground black pepper. Serve warm.
Edible white gold
If you are looking for a seasonal and delicious vegetable to add to your spring menu, look no further than fresh white asparagus. White asparagus is a type of asparagus that receives little light while it grows, preventing it from developing any color.
It has a sweeter and more tender taste than green asparagus, and it is a delicacy in many European countries, especially in Germany and Belgium.
White asparagus is not a different variety of asparagus, but the result of a deliberate harvesting process. As the asparagus spears grow, they are covered with soil or plastic to block out the sunlight. This prevents the production of chlorophyl that gives plants their green color. Without chlorophyll, the asparagus remains white.
Origin
White asparagus is believed to have originated in France in the 17th century, where it was cultivated for the royal court.
It later spread to other parts of Europe, such as Belgium, the Netherlands, Spain and Germany. Today, white asparagus is grown in many countries around the world, including China, Peru, Mexico and the United States.
White asparagus can be cooked in various ways, such as boiling, steaming, roasting or sautéing. However, before cooking, it is important to peel the tough outer skin with a vegetable peeler or a sharp knife. This will make the asparagus more tender and easier to eat. You can also trim off the woody ends of the spears.
How to serve it
One of the most popular ways to eat white asparagus is with hollandaise sauce, a rich and creamy sauce made with butter, egg yolks and lemon juice.
You can also serve white asparagus with melted butter (try my perfect asparagus Flemish style recipe above!), mayonnaise, vinaigrette or cheese sauce. White asparagus pairs well with eggs, ham, salmon, chicken or beef. You can also add white asparagus to salads, soups or risottos.
White asparagus is not only tasty but it is also a very nutritious vegetable. It is low in calories and high in fiber, vitamin C, vitamin K and folate. It also contains antioxidants that may help protect against oxidative stress and inflammation.
How to pick the freshest asparagus
If you want to make my recipe for white asparagus Flemish style, you should look for firm and smooth spears with closed tips and freshly cut stems.
If the bottom part is dried out, split or mouldy, the asparagus were harvested quite some time ago.
You can store white asparagus in the refrigerator for up to a week, wrapped in a damp paper towel or cloth. You can also freeze white asparagus for up to a year after blanching it briefly in boiling water.
White asparagus is a springtime treat that you don’t want to miss. Whether you prefer it simple or fancy, white asparagus will add a touch of elegance and flavor to your table.
Substitute with green asparagus?
If you are substituting white asparagus with green asparagus in my whiteasparagus Flemish style recipe, keep in mind that green asparagus has a more pronounced, grassy, and herbal flavor compared to white asparagus.
You may need to adjust the seasoning of the recipe accordingly.
Are canned white asparagus as good as fresh ones for this asparagus Flemish style?
Canned vegetables are typically less flavorful and have a mushy texture compared to fresh vegetables.
Asparagus is in season from February to June, so during those months, take advantage of these fresh, crispy veggies. If you have the option, it is recommended to use fresh asparagus over canned to make my white asparagus Flemish style recipe.
