asparagus Flemish style
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.
Creative Cooking
Belgian Cuisine

taste and tradition

the fiery passion
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.
ingredients - info white asparagus butter eggs gray shrimps
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asparagus

Flemish style

Directions Ingredients
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.
Belgian Cuisine

taste and tradition

Creative Cooking
the fiery passion