Flemish-style asparagus
The full flavour of the egg goes perfectly with the fresh, earthy flavour of the asparagus. By adding some acidity and fresh parsley, we can add enough freshness to ensure that the potatoes and egg do not create a heavy dish. The fresh taste of the capers makes each bite full of flavour.
Ingredients
Preparation
Cook the potatoes in their skins until tender. Drain and cool under cold water.
Break off the base of the asparagus stem and
cut the asparagus in half lengthwise.
Quarter the potatoes.
Heat the butter in a saucepan and fry the
green asparagus in it. Season with pepper and salt.
Chop the parsley very fine.
Mash the eggs in a bowl. Do not puree it;
retain some nice chunks. You can do this with a masher.
Add the melted butter and parsley.
Season with pepper, salt and some nutmeg.
Serve the green asparagus and potato with the mimosa.
