Asparagus à la Flamande

"Asperges à la Flamande" literally means "asparagus Flemish-style." It's a recipe from medieval Flemish cuisine, and the original ingredients are: cooked asparagus, hard-boiled eggs, and parsley. We've added a little twist to this recipe by preparing the asparagus sous vide. Why? Sous vide cooking gives the asparagus a fantastic flavor. None of the flavor is lost because it's packaged, and the taste experience is optimal.

Ingredients

• 20 asparagus
• 100 ml olive oil
• 1 lemon
• 40 g sugar
• 4 eggs
• Parsley
• Salty

Preparation

Get everything ready

Take a bowl, pan, or sous vide container and fill it with warm water. Set the sous vide appliance to 88°C (190°F) and let the water heat up.

Peel the asparagus

Peel the asparagus all around and cut off the bottom 2 cm. This is tough and can be used for asparagus soup.

Wrap the asparagus

Place the asparagus and all the ingredients, except the egg, in the sous vide bags. Place the sous vide bags in the water bath and set the timer for 40 minutes.

The egg

Meanwhile, boil the eggs until tender or cook them sous vide for 14 minutes at 75°C (167°F). If you choose sous vide cooking, you can place the eggs in the water bath without their bags. Serve the eggs immediately when they're done.

Finishing

Serve the asparagus immediately or let it cool in ice water. Serve with asparagus à là Flamande: hard-boiled eggs and parsley.

Or choose to give a twist to the classic Flemish method by opting for a 75°C egg.

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Use these products

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Suitable for sous vide cooking
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