Asperges à la flamande
par Darya
Je cuisine rarement des plats flamands, alors que j’habite la capitale des Flandres françaises et que les spécialités de la région sont uniques et délicieuses (je me gave de fromages locaux en revanche, ils sont tellement bons). La saison des asperges bat son plein, et par ici, c’est blanche qu’on la consomme. Le plat que je partage avec vous aujourd’hui est très simple, ne contenant que des ingrédients basiques que vous avez certainement par chez vous : beurre, œufs, persil. Rien d’exotique, n’est-ce pas ? Rien n’est compliqué dans cette recette, vous n’aurez pas besoin de maîtriser des techniques compliquées ni de posséder des ustensiles à usage unique. Il suffit d’y penser, mais quand on est flamand, on a ça dans le sang (n’est-ce pas Babeth ?).
Les « asperges à la flamande », c’est parfait en entrée, c’est chic et délicat, ça présente bien, et ça change un peu. Il faut en profiter, car la saison des asperges ne dure pas. J’ai prévu de préparer un velouté d’asperges blanches avec les asperges qui me restent, mais je serais curieuse de voir vos suggestions et idées, si vous souhaitez m’en faire part dans les commentaires.
Ingrédients (pour 2, en entrée), d’après une suggestion de Babeth
– 10 asperges blanches pas trop grosses (ou 8 plus grosses)
– 2 œufs, à température ambiante
– 5 tiges de persil (ce qui devrait revenir, une fois haché finement, à environ une cuiller à soupe bombée)
– 50 gr de beurre doux, coupé en petits dés
– Noix de muscade fraîchement moulue, sel et poivre
Recette
– Porter une casserole d’eau à frémissements et y déposer délicatement les œufs. Maintenir l’eau à frémissements, couvrir, et cuire environ 8 à 10 minutes (j’aime un jaune pas trop ferme, donc chez moi c’est plutôt 8 minutes ; traditionnellement, il faut des œufs durs).
– Pendant ce temps, nettoyer les asperges, et les éplucher. Attacher les asperges en petite botte. Laver, sécher et hacher le persil très finement.
– Lorsque les œufs sont cuits, les passer sous l’eau froide pour stopper la cuisson, puis les écaler délicatement. Déposer les œufs dans un bol et les écraser à la fourchette.
– Déposer les asperges dans une casserole et couvrir d’eau. Couvrir et porter l’eau à ébullition. Cuire les asperges jusqu’à ce que la pointe d’un couteau s’y plonge sans effort (environ 8 à 10 minutes à partir de l’ébullition selon la taille des asperges).
– Pendant ce temps faire fondre le beurre à feu doux. Le verser sur les œufs écrasés, ajouter le persil haché, de la muscade, du sel et du poivre.
– Lorsque les asperges sont tendres (mais pas molles), les égoutter délicatement, les passer sous l’eau froide, et les disposer dans des assiettes. Verser la sauce aux œufs dessus et servir le plat tiède ou à température ambiante (la sauce va raffermir en refroidissant), avec une tranche de bon pain.
Bon appétit !
The English-speaking corner
Asperges à la flamande (White asparagus, Flemish style)
Flemish cuisine is unique and delicious, and yet I rarely cook dishes from the area, despite living in it (after all, Lille is the capital of French Flanders, and the local Flemish dialect can still be heard in the countryside, if you know where to look). I do gorge on the fantastic local cheeses regularly, but I only rarely cook dishes from Flanders. That must change. We are in the midst of asparagus season, and in Flanders, it is the white kind which is eaten. The dish I am sharing with you today is very simple, calling for very few basic ingredients you probably always have at home: butter, eggs, parsley. Nothing exotic, right? And the method is also uncomplicated, no need for special skills or single-use appliances. You just have to think of it, but I am sure for the Flemish, it seems just natural.
« Flemish-style Asparagus » is a perfect first course, it is elegant and delicate, looks nice, and it makes a nice change. Asparagus season is short, so you should make it while you can. I have plans for my leftover white asparagus, mainly cream soup, but I’d love to hear any of your suggestions, if you would care to post them in the comments below!
Ingredients (for two, as a first course)
– 10 thin spears of white asparagus (or 8 thicker ones)
– 2 eggs, at room temperature
– 5 sprigs of parsley (which should be enough to yield a heaping tablespoon once finely chopped)
– 50 gr (1.7 oz) unsalted butter, diced
– Freshly grated nutmeg, black pepper, and salt
Recipe
– Bring a pot of water to a simmer, and delicately place the eggs in it. Cover, keep at a simmer, and cook from 8 to 10 minutes (I like a soft yolk, so I cook the eggs for 8 minutes, but traditionally, the eggs should be hard boiled).
– Meanwhile, clean the asparagus and peel the spears (not the tips). Tie the asparagus together in a bundle. Wash, dry, and finely chop the parsley.
– When the eggs are done, place them in cold water to stop the cooking process, then delicately remove the shell. Place the eggs in a bowl, and crush with a fork.
– Place the asparagus in a pot, and cover with water. Cover the pot, and bring to the boil. Cook the asparagus until the tip of a knife pierces the spears easily (about 8-10 minutes after the water boils depending on the size of the asparagus).
– Meanwhile, melt the butter over low heat. Pour it over the crushed eggs, add the parsley, some freshly grated nutmeg, salt, and pepper.
– When the asparagus is tender (but not soft), delicately drain, rinse under cold water, and place on serving plates. Pour the sauce on top, and serve warm or at room temperature (the sauce will firm up as it cools).
Bon appétit!
This is exactly what I love about your cooking. You use simple ingredients and elevate a seasonal classic to something so delicious. The asparagus is so beautiful and the sauce looks like a hollandaise without being heavy. Perfect!
Thanks, Amanda. This is a very traditional local recipe. Simple is my motto these days, as I have little time on weekdays to give food a thought. Glad you like it!
Seasonal envy from me, your asparagus looks wonderful Darya
Thanks, Sandra! It is only a short period, so I wanted something simple and yet special.
That sounds very delicious, thank you for sharing. I will make it tomorrow.
I hope you like it!
C’est assiette est très alléchante.
Bisous
Merci Samia. Bonne journée !
Beautiful! This is the main way asparagus is served in Northern Europe also – I think dill was sometimes used instead of parsley . . . as a tiny tot I remember thinking this was the prettiest dish served when guests came . . . actually methinks we called it ‘asparagus polonaise’ ?
Asparagus polonaise is similar, but also uses breadcrumbs in the egg sauce. As a matter of fact, that really sounds delicious too. And dill for parsley! Yum!
Thanks for reminding me: yes, of course . . . lately have been making it without and obviously without thinking ! Actually Germans also go wild at their ‘Spargelzeit’, usually serving Black Forest or Westphalian ham alongside as Stefan has already mentioned. Wish I was in Europe just now 🙂 !
Spargelzeit is such a poetic way of calling the season. I love the idea of a bold flavored ham with the delicate asparagus, I might just have to step out and find a good speck next time I get a bunch of asparagus.
White asparagus are also very Dutch, and traditionally we serve them quite similarly with eggs and butter, but also boiled ham and potatoes. For variety I’ve made it with pasta and goat cheese: https://stefangourmet.com/2012/06/21/penne-with-asparagus-and-goat-cheese/
Thanks for these ideas, Stefan. I love the idea of the potato salad! And the pasta too, quite original!
Que ce plat est tentant pour moi ! Je fais rarement ce plat d’ailleurs je ne l’ai pas sur mon blog car j’associe plutôt l’oeuf dur à une vinaigrette ou une sauce mousseline mais que c’est bon aussi !! merci darya !
L’oeuf ici devient la sauce, ça change sans devenir trop lourd. J’ai adoré.
we haven’t had much luck with asparagus this season – timing for our shopping excursions have been off and they’re off the shelf already, or the pickings are slim.
i love love the buttery egg sauce, i need to make this soon!
Thanks, Lan. I get my groceries from a local coop, they have only just started selling asparagus… I wonder how long they will have it. I’m enhoying the season while it lasts
Pendant quelques dizaines d’années je n’aurais pas imaginé les manger autrement ! Merci pour le clin d’oeil
C’est excellent, une bien belle recette. Merci pour l’inspiration!
White asparagus season is so special, and this is exactly what I am craving this weekend!
These delicate spears are special, I tried them in a quiche which was OK but this was so much better.
I’ve never eaten this there, but then come to think of it, I’ve never been in Le Nord in spring! Interesting recipe, I love the sound of it. I’ve also never seen « real » white asparagus before, only in jars. Here in Spain they only sell the green ones as fresh. I guess I could try this recipe with the green ones?
Of course this would work with green asparagus too, though it wouldn’t be « à la flamande » as a result. I’ve never tried jarred asparagus… they always look limp and overcooked, don’t you think? And just come and visit in the spring some day! You’d love the local strawberries as well
I have tried jarred but I tend to avoid them because they ARE limp and overcooked, just like you assume, lol. Oh yes I’d looove the local strawberries! 🙂
J’adore les asperges que je mange toujours de la même façon: avec une sauce mousseline. Voilà une nouvelle façon de les cuisiner pour l’année prochaine.
J’essaierai avec une mousseline l’an prochain !