White asparagus à la Flamande recipe ingredients
- 24-32 white asparagus spears (6-8 per person, depending on spear thickness)
- ½ bundle fresh parsley
- ½ lemon
- 4 eggs
- 1l vegetable stock
- 150g butter
- nutmeg
- salt
- pepper
Preparation
- Peel the asparagus
- Finely chop the parsley
- Hard boil the eggs
- Clarify the butter
Clarified butter
Clarified butter has a smoother flavour, can be heated at higher temperatures, splashes less, does not leave brown specks and can be stored for longer than regular butter.
Method
- Heat butter gradually.
- Skim the froth (proteins).
- Pour out gently, separating the milk from the fat.
Method
- Boil the asparagus in vegetable stock.
- Drain the asparagus in a strainer and keep warm.
Egg mimosa
- Crush the hard-boiled eggs with a fork.
- Add the eggs and the parsley to the clarified butter.
- Season with pepper, salt and nutmeg and some drops of lemon juice.
Finishing
Serve the asparagus warm, basted with the egg mimosa and clarified butter.
Adjusting for chewing and swallowing problems
Reserve the cooking liquid from the asparagus, add, if required, the rinsed peels of the asparagus and reduce. You will need this to purée.The egg mixture can be mixed with or without the clarified butter. Be aware, this can result in a mayonnaise-like mass.
Level 6: cut, or crush the asparagus to required consistency.
Level 5: boil the peeled asparagus for a bit longer and grind them.
Level 4: boil the peeled asparagus for a bit longer and purée them with 1 tbsp of reserved cooking liquid, rub the eggs through a fine sieve, cut the parsley very finely.
Nutritional information
Nutrition per 100 grams
Energy…………………………………………………………….. 160kcal/670kJ
Proteins………………………………………………………………………………4.1g
Total fat…………………………………………………………………………..15.7g
Saturated fat ……………………………………………………………….9.9g
Monounsaturated fat …………………………………………..4.6g
Polyunsaturated fat……………………………………………..0.7g
Cholesterol ……………………………………………………………. 130mg
Carbohydrates…………………………………………………………….0.6g
Sugars ……………………………………………………………………………..0.3g
Fibres…………………………………………………………………………………….0.7g
Parki’s Kookatelier is a Belgian project focusing on specialised nutrition for people with Parkinson’s disease. The authors are Yves Meersman and Randy Mellaerts. For more information, visit their website here.
