Subject: Asparagus a la Flamande
From: Unicorn (unicorn@indenial.com)
Date: Wed Mar 15 2000 - 08:33:40 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Thanks to reader Jayne Nagy for this true food thing to laugh about:
We always say grace before the evening meal since this is the one meal
we are all together. My 2 1/2 year old granddaughter has recently
started bending way over her plate so she can say grace over
everything on it. If she takes seconds, she says grace again. A few
evenings ago, I was on a phone call so was a few minutes late getting
to the table and everyone had started eating. As I started to pick up
my fork, she looked at me and said "It's hot Nana! Say your grace!"
We now know why she insists on saying it over every item on her plate.
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Every time my mother is lucky enough to find herself in Brussels she
heads directly for Le Cigne restaurant in the Grand Place and orders
their asparagus. This dish is a specialty there, as in restaurants
all over Belgium, and the Belgians believe the white asparagus grown
in the area around Mechelen to be the best in the world. They just
may be correct, but you can use whatever type of asparagus is found
fresh in your area.
Asparagus a la Flamande
(Asperges op Vlaamse Wijze, Asperges a la Flamande)
2 lbs (1 Kg) fresh asparagus, white if possible
3 eggs, hard-cooked and peeled
6 Tbs (90 ml) butter, melted
2 Tsp (30 ml) fresh lemon juice
4 Tbs (60 ml) finely chopped fresh parsley
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
Unless the asparagus are very thin, peel away the tough outer skin
using a vegetable peeler. Tie them in a bundle with kitchen twine and
drop into a large pot of boiling water. Cook uncovered until tender,
10 to 20 minutes depending on thickness. Remove the asparagus from
the water and drain on a towel. Mash the eggs with a fork in a small
bowl. Add the remaining ingredients and stir to combine. Arrange the
asparagus on a serving platter or individual plates and spoon the egg
mixture on top, leaving the ends of the asparagus uncovered. Serve
immediately. Serves 4 to 6.
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