Asparagus a la Flamande

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                            FOOD FUNNY
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Thanks to Rosemary Zwick for this one:

Not long after their wedding, the newlyweds awoke early one
morning. The couple had been up for quite a while before they
met up in the kitchen. Marriage was agreeing with the husband,
and he greeted his new wife with glee and excitation that morning.

"If you'll make the toast and pour the juice, sweetheart," said
the newlywed bride, "breakfast will be ready."

"Great! What are we having for breakfast?" he asked.

"Toast and juice," replied the bride.

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                            TODAY'S RECIPE
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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.
Received on Wed Mar 23 15:21:27 2011