A simple yet tasty recipe for white asparagus, which is enjoyed (and grown) mainly in Flanders, from March to June.

And even if you’re not a fan of asparagus, you can still enjoy the topping, which is a mixture of hard boiled eggs, clarified butter and parsley. Just try a little of the asparagus… And then maybe a bit more, because there is still some of the topping left and when you mix the two… well, somehow they’re even tastier together.
One day, you may just find yourself tempted to order “Flemish-style asparagus” as a starter or even main course in a little restaurant in the north of Belgium.

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