Asperges à la Flamande literally means: asparagus in Flemish style. It is a recipe that comes from the medieval Flemish kitchen and the original ingredients are: cooked asparagus, hard-boiled eggs and parsley. A small twist that we give to this is that the asparagus is prepared sous vide. Why? The sous vide preparation gives the asparagus a fantastic taste. No taste is lost because it is packaged and the taste experience is optimal.
| Author | Jorick |
| People | 4 |
| Temperature | 88 |
| Cooking time | 40 minutes |
| Prep time | 20 minutes |
Ingredients:
- 20 asparagus
- 100 ml olive oil
- 1 lemon
- 40 g sugar
- 4 eggs
- Parsley
- Salty
Preparation:
- Get everything ready: Take a container, pan or sous vide container and fill it with warm water. Set the sous vide device to 88 °C and let the water heat up.
- Peel the asparagus: Peel the asparagus all around and cut off the bottom 2 cm of the asparagus. This is tough and can be used for an asparagus soup.
- Pack the asparagus: Place the asparagus together with all the ingredients, except the egg, in the sous vide bags. Place the sous vide bag in the water bath and set the timer for 40 minutes.
- The egg: In the meantime, boil the eggs until done or let the eggs cook sous vide for 14 minutes at 75 °C. If you choose the sous vide preparation, you can put the eggs in the water bath without the bag. Serve the eggs immediately when they are done.
-
Finishing: Serve the asparagus immediately or let them cool down in ice water. Serve with asparagus a 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.
You will need the following products to prepare this recipe:
[product=sous-vide-bak]
Choose your size [/product]
[product=ivide-circulator-stick-2-0]
Perfect for this recipe!
[/product]
[product=vacuum bags]
Suitable for sous vide cooking
[/product]
9 comments
Carla Luttmer
Heerlijk de asperges,alleen een vraagje is het mogelijk als ik de asperges sous vide klaarmaak zoon kan vriezen en hoe verwarmen .bvd
Givan van Souvy
Hi Carla,
Dat is zeker mogelijk. Het beste is om deze terug te koelen in een ijsbad. Vervolgens kun je ze invriezen en dan warm laten worden op 88 graden. Als deze ontdooid zijn uit de vriezer denk ik dat ze een minuutje of 15 nodig hebben om goed warm te worden, maar dat kun je uiteraard zelf even testen.
Succes!
Annerieke
Wat is de bedoeling van de citroen? Gebruik ik de schillen, het sap of beiden?
Givan van Souvy
Hi Annerieke,
Als zeste over de asperges!
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