Flemish Asparagus and a Glass of Cava

There are celebrities, then there are celebrities. Real celebrities. The people in your life that are not necessarily famous but shine brighter than any Hollywood star. I’m lucky to have folks like that in my life. People I can embrace and soak in all their generous energy and grace.

My sister-in-law is one of those celebrities. She’s one of those people that gives endlessly, asks for little and is grateful for every moment. A true star in every sense. Because we don’t live in the same city, time with her is precious and we can never have enough time to fit in all the things we want to do together.

We did, however, have a chance to sit down to lunch late last spring…in Antwerp. Belgium. Two sisters who live a continent and an ocean apart. How often does this opportunity arise? We had to celebrate with a plate of Flemish asparagus and a rosy glass of cava. Perfect food for celebrities.

Flemish Asparagus
1 bunch of asparagus, trimmed
2 hard cooked eggs, finely chopped
1/3 cup unsalted butter
1 or 2 tablespoons parsley, chopped
Salt, pepper

Lightly steam asparagus to your liking. If you are lucky enough to get your hands on white asparagus, you’ll need to cook them longer until they’re very tender.
In the meantime, melt the butter in a small saucepan over low to medium heat. 
Once your asparagus is plated, add the hard cooked eggs to the butter and warm gently. Season the butter mixture with parsley, a squeeze of lemon juice, salt and pepper.
Adorn the asparagus generously with the egg and butter sauce, garnish with paprika if you like and serve right away. Cava optional but highly recommended.

Serves 2 as a meal, 4 as a side dish

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