Flemish Style Asparagus Side Dish

Flemish Style Asparagus Side Dish

Flemish Style Asparagus Side Dish might be just the side dish you are searching for. This recipe makes 4 servings with 185 calories, 8g of protein, and 16g of fat each. For $1.46 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. If you have asparagus, butter, flat parsley, and a few other ingredients on hand, you can make it. 3 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around 25 minutes. It is brought to you by Foodista. It is a good option if you're following a gluten free, lacto ovo vegetarian, primal, and ketogenic diet. All things considered, we decided this recipe deserves a spoonacular score of 42%. This score is solid. If you like this recipe, you might also like recipes such as Creamy Asparagus Risotto Side Dish, Indian-Style Pumpkin Side Dish, and Indian-Style Pumpkin Side Dish.

Ingredients

You need the ingredients below to cook it

  • asparagus

    asparagus

    fresh white (or green) asparagus

    24 larges

  • butter

    butter

    butter

    56.75 grams

  • hardboiled eggs

    hardboiled eggs

    hard boiled eggs

    3 Items

  • flat parsley

    flat parsley

    Italian flat parsley

    1 Handful

  • juice of lemon

    juice of lemon

    Juice of lemon

    0.5 item

Instructions

Let's follow the instructions for cooking it

  1. Peel the asparagus at its ends (not at the heads). Place the asparagus in a large saucepan. Fill with boiling water to cover the veggies completely. Add some salt.
  2. Let the asparagus cook till tender. About 3 to 4 mins.
  3. Chop some flat parsley into fine bits. Set aside.
  4. Boil 3 eggs till hard and peel them.
  5. Use a fork and mash the eggs.
  6. Mash the eggs till they are fine crumbs. Set aside.
  7. Melt butter in a saucepan.
  8. Add the juice from 1/2 lemon.
  9. Whisk the butter-lemon juice mixture constantly. Continue to boil gently for a couple of minutes.
  10. Stir in the mashed eggs. Stir well to combine.
  11. Add the chopped parsley.
  12. Stir well to combine.
  13. Plate the dish by laying a few stalks of the cooked asparagus on a plate and dish some sauce over them at the stalk ends.
  14. Season with salt and pepper.
  15. Serve warm.