I realise it’s barely May anymore, let alone barely still asparagus season, but I’ve been busy and travelling and a bit ill. So sorry about that!
‘Asperges op Vlaamse wijze’ (asparagus Flemish-style) is made with hard-boiled eggs, parsley and melted butter. It’s great – and very Dutch, despite being Belgian – but it’s lacking a little in the luxury that characterises asparagus for me.
So my version involves smoked or dried ham (serrano or coberger are ideal), boiled new potatoes, the requisite eggs and a parsley beurre blanc. After all, those days spent at the Cordon Bleu school had to come in handy some day…
