Difference between revisions of "Flemish Asparagus"
m (Robot: Changing Category:Hard Boiled Egg Recipes) |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (3 intermediate revisions by the same user not shown) | |||
| Line 1: | Line 1: | ||
| − | + | ||
== Ingredients == | == Ingredients == | ||
| Line 9: | Line 9: | ||
* 2 tsp [[parsley]], chopped | * 2 tsp [[parsley]], chopped | ||
| − | == | + | == Procedures == |
# Prepare the [[asparagus]] but washing well under cold [[water]] and cutting off any woody stems. | # Prepare the [[asparagus]] but washing well under cold [[water]] and cutting off any woody stems. | ||
# Boil in salted [[water]] for 15 minutes, depending on size. | # Boil in salted [[water]] for 15 minutes, depending on size. | ||
| Line 21: | Line 21: | ||
[[Category:Asparagus Recipes]] | [[Category:Asparagus Recipes]] | ||
| − | [[Category:Belgian | + | [[Category:Belgian cuisine]] |
[[Category:Chives Recipes]] | [[Category:Chives Recipes]] | ||
[[Category:Hard-boiled egg Recipes]] | [[Category:Hard-boiled egg Recipes]] | ||
Latest revision as of 16:38, 16 July 2012
Ingredients
- 450 g / 1 lb fresh asparagus
- salt and pepper
- 2 hard boiled eggs
- 100 g/ 4oz butter
- 2 tsp chives, chopped
- 2 tsp parsley, chopped
Procedures
- Prepare the asparagus but washing well under cold water and cutting off any woody stems.
- Boil in salted water for 15 minutes, depending on size.
- Drain and keep warm.
- Meanwhile, cut the hard boiled eggs in half and separate the yolks.
- Finely chop the whites and yolks separately.
- Melt the butter in a saucepan but do not allow to colour.
- Season with salt and pepper.
- To serve - pour the butter over the asparagus and garnish with the chopped egg whites and yolks.
- Sprinkle with herbs.
