ASPARAGUS A LA FLAMANDE

2 lbs fresh asparagus, white if possible
3 eggs, hard-cooked and peeled
6 Tbs butter, melted
2 Tsp fresh lemon juice
4 Tbs finely chopped fresh parsley
Salt and freshly ground pepper to taste
A grating of fresh nutmeg

Unless the asparagus are very thin, peel away the tough outer skin using a vegetable peeler. Tie them in a bundle with kitchen twine and drop into a large pot of boiling water. Cook uncovered until tender, 10 to 20 minutes depending on thickness. Remove the asparagus from the water and drain on a towel. Mash the eggs with a fork in a small bowl. Add the remaining ingredients and stir to combine. Arrange the asparagus on a serving platter or individual plates and spoon the egg mixture on top, leaving the ends of the asparagus uncovered. Serve immediately. Serves 4 to 6.

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