The season of white asparagus starts in April and runs through to June. We were lucky, we got hold of some yesterday and we decided to make a classic with it.
White or green they come from the same plant but the white asparagus grow underground. Once the tips break the surface, they are harvested to avoid sunlight turning them green.
Sandy soil is perfect to grow this white gold and that’s why Germany is probably the biggest producer in Europe. Belgians must be among the biggest consumers. We serve them throughout the meal from appetiser to dessert.
You always need to peel white asparagus, even when thin, and break or cut the hard ends. Then it’s all straightforward to prepare them à la flamande. Bon appétit!
Related: White asparagus velouté
Pan roasted white asparagus à la flamande
- Boil the eggs for 10 min in salted water with a good dash of vinegar. After cooling, chop the yolk and white separate.
- Wash and peel the asparagus and cut the hard end at 5 cm.
- Pan-roast the asparagus in butter for 8-10 min. Basting regular during frying helps for the colouring.
- When asparagus are ready, use the same pan to quickly stir the chopped egg white into the rest of the butter. Season to taste and add the parsley. Keep the chopped egg yolk out to add additional bright yellow colour to the dish.
- Dress all ingredients on a plate and serve with the smoked ham on the side.