Peel the asparagus thoroughly so that no tough threads are
left behind.
Steam them, depending on the thickness, between 10 and 15
minutes.Make clarified butter. To do this, warm the butter over
low heat until completely melted. Carefully drain the clear
liquid and put it away warm.
asparagus Flemish style
ingredients - info
white asparagus
butter
eggs
gray shrimps
white wine
smoked salmon
parsley
pepper from the mill
coarse sea salt
white balsamic vinegar
Make a hollandaise sauce. Melt 100 g of butter. Split 3 egg
yolks from the egg white. Take a saucepan, put that au-bain-
marie and beat the egg yolks with a tablespoon of white
balsamic vinegar and 20 cl of wine. Beat the mixture into a
sauce by adding the melted butter in small bits at a time.
Now you can choose to use chopped hard-boiled eggs, or
poached eggs. On the photo the version with hard boiled egg.
On the plate: place 6 asparagus on an oblong plate.
Oversauce with clarified butter. Sprinkle with minced egg and
hand-peeled gray shrimps.
Place the smoked salmon on the end of the asparagus.
Spoon the hollandaise sauce on top.Finish with tufts of
parsley and coarsely ground pepper and coarse sea salt.