Flemish asparagus

Flemish-style asparagus combines white asparagus with eggs, butter and parsley. Jeroen Meus’s version peels and trims the asparagus, then cooks it in a covered pan with butter, water, salt and pepper. The eggs are boiled and peeled while their yolks are still soft.^[1]

The eggs are mashed into melted butter and gently heated while stirring so that the yolks thicken the sauce. Parsley, white pepper, salt, nutmeg and a few drops of lemon juice season the mixture, which is spooned over the warm asparagus.^[1]