Asparagus In The Flemish Manner Food

ASPARAGUS, FLEMISH STYLE

Steps:

• Trim white asparagus, if using, with vegetable peeler, from just under tip to stem end to remove woody skin. If using green, trim just hard stem end.
• Bring large pot of salted water to boil.
• Bundle asparagus up and tie with kitchen twine. Trim ends evenly. Gently place in boiling water and immediately lower heat to simmer. If using white asparagus, cover pot. If using green, DO NOT cover, as it will lose it's fresh green color. Simmer for approximately 15-30 minutes, depending on thickness of stems. When tender, remove bundle and carefully drain on kitchen towel, being careful of tender tips.
• Melt the butter over low heat in a small saucepan. If the eggs are completely cold, plunge into hot asparagus water for 1 minute. Remove, dry and peel.
• In a small bowl, mash the complete egg with a fork. Add the melted butter, lemon juice, parsley, nutmeg and salt and pepper. Mix thoroughly.
• Arrange the asparagus on individual plates. Pour Flemish sauce to cover all but the tips of the asparagus. Serve immediately while everything is still warm.

ROASTED ASPARAGUS WITH LEMON VINAIGRETTE

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.
• Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
• Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.

ROASTED ASPARAGUS WITH SAGE AND LEMON BUTTER

Steps:

• Preheat the oven to 450°. Toss the asparagus with the olive oil and 1/2 teaspoon of salt. Spread on a baking sheet and roast in the oven for about 5 minutes, or until the spears are just tender when pierced with a knife.
• In a small skillet, melt the butter over moderately low heat. Add the sage leaves and cook, stirring often, until the butter is lightly browned, about 2 minutes. Stir in the lemon juice and 1/4 teaspoon of salt.
• Transfer the asparagus to a warmed platter and spoon the sage-lemon butter on top. Garnish with the lemon zest, top with shavings of Parmigiano-Reggiano cheese and serve.

ASPARAGUS WITH GINGERED ORANGE-SESAME DRESSING

Steps:

• Cook asparagus in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to bowl of ice water and cool. Drain and pat dry.
• Stir sesame seeds in a heavy small skillet over low heat until light brown, about 3 minutes; transfer to a small bowl.
• Whisk vinegar, mustard, soy sauce, ginger, orange peel and garlic in another small bowl. Gradually whisk in both oils. Season vinaigrette to taste with salt and pepper.
• Arrange asparagus on plates. Spoon vinaigrette over. Sprinkle with sesame seeds.

ASPARAGUS IN THE FLEMISH MANNER

Steps:

• Boil 8 cups of lightly salted water.
• Add the asparagus and cook for about 20 minutes.
• In the meantime cook the eggs.
• Mash the yolks and the egg whites separately.
• Mince the parsley.
• Melt the butter and serve in a preheated sauce boat.
• Arrange the asparagus on a dish.
• Cover with the mashed egg yolks (not on the tips).
• Put the mashed egg whites over the mashed egg yolks and lastly decorate with parsley.
• Serve the melted butter separately (it has to be poured over the dish).