Asparagus à la Flamande
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- asparagus
- half a hard-boiled egg
- 30 grammes melted butter
- seasoning
Instructions
- Serve the asparagus with half an egg and 30 grammes of melted butter per guest.
- The guest crushes the egg yolk on the plate, seasons it and mounts it with the butter.
- Alternatively, prepare this accompaniment in advance and serve it in a sauceboat.