Asparagus in Brabant style
Asparagus in Brabant style
Supplies:
- 2 kg AA asparagus
- 8 hard-boiled eggs
- 200 gr butter
- 400 gr ham
- 400 grams baby potatoes
- salt, pepper, mace, teaspoon of sugar
- nutmeg
- 4 tablespoons of finely chopped parsley
- binder
- 1 dl culinary cream
4 persons
main dish
Preparation method:
Peel asparagus and cook in water with salt, pepper,mace, sugar and 50 g of butter has been added.Boil for 8 to 10 minutes and let stand for 5 to 10 minutesthe hot water. Then take it out of the water and let it drain.Melt and skim 150 gr butter, 1 dl culinary cream and ateacup cooking liquid from the asparagus. This lightbind with the binder. Boil baby potatoes in water until al denteheat with salt and ham.Divide the drained asparagus over 4 (preheated)Arrange on plates and the ham and baby potatoes.The butter sauce is now poured over the asparagus. About that 4crushed eggs and 4 tablespoons of parsley.Cut the last 4 eggs in half and with egg yolk totop, place on the hamGrate a little nutmeg over it to taste.
Wine tip: pinot blanc d'Alsace