Dropsafe

by Alec Muffett

Asparagus for Dinner, a la Flamande (English Variation)

Boil some Jersey new potatoes (15m) and hard boil three fresh free-range eggs (10m).

In a large closed ceramic casserole, microwave two large bunches of fresh green (Worcestershire) asparagus with a splosh of water (850W = 4m30) and allow to stand for a few minutes. When the above are all nearing completion, melt 125g / half a pat of butter in a saucepan; chop the eggs and, in a bowl, whisk the butter into the chopped eggs.

Spoon the butter-egg mixture over the asparagus, dress with a chiffonade of fresh chive, and season.

Serve with cold crisp (“hard”) cider

IMG_1064

photo c/o Bart.

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Comments

9 responses to “Asparagus for Dinner, a la Flamande (English Variation)”

  1. PD

    YUM YUM YUM DELICOUS!!!!

    Reply
  2. Brad

    Er, what happened to the potatoes?

    By the way, you can use longer stalks of asparagus if you take a carrot peeler and peel the bottom.

    Reply
    1. alecm

      potatoes = yummy eggy butter sponges 🙂

      Reply
  3. Ray

    Most timely. I have some freshly picked asparagus, will attempt an improvisation on your recipe tonight. Thanks.

    Don’t forget to record the elapsed time between consuming the asparagus and your next aromatic micturation. Or is that just me?

    Reply
    1. alecm

      Didn’t affect me.

      If you can, use free range or better; you need a good eggy flavour…

      Reply
  4. Ray

    The asparagus is home grown, everything else is organic, zero air miles, etc.

    You telling me you’ve never had the aparagus effect? I believe whether you get it or not is down to your genes.

    Reply
    1. alecm

      Doesn’t affect me. Sugar-puffs do, sometimes.

      Reply
  5. Ray

    Reporting back: I somewhat overboiled my asparagus (out of practice, no microwave), so what I served up didn’t quite match Bart’s photo. But mmmmm tasted mighty fine! Will do this one again. Thanks.

    Sugar puffs – oh yes.

    Reply
  6. Dave Walker

    I don’t get “the asparagus effect” either.

    I do agree there are few things as delicious as fresh local asparagus. I prefer to quickly pan-fry it (in one of those heavy ridged pans, so you get some stripes), and add Hollandaise, parmesan shavings and black pepper.

    Reply

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