Menu
  1. Home
  2. - Recipes
  3. Asparagus à la Flamande
  1. - Recipes

Asparagus à la Flamande

Asparagus à la Flamande – - Recipe

The healthy asparagus gets the royal treatment that’s low in effort and high in flavour. Serve these tender green and white stalks with complements of ham, potatoes, and eggs dressed in hollandaise sauce for a truly wow factor.

...

Ingredients

−
+

Mashed Potatoes

  • Knorr Potato Flakes 2kg 50.0 g
  • Water 225.0 g
  • Milk 100.0 g
  • Salt 2.0 g
  • Butter 10.0 g

Vegetables

  • Green Asparagus, peeled and blanched 250.0 g
  • White Asparagus, peeled and blanched 250.0 g
  • Clarified Butter 60.0 g
  • New Potatoes, washed, cooked and skin removed 400.0 g
  • Cream Fraiche 100.0 g
  • Mashed Potato, readied 300.0 g

Eggs

  • Eggs 10.0 pc

Ham

  • Ham, sliced 200.0 g

Hollandaise Sauce

Before Serving

  • Chives, chopped 10.0 g
  • Sorrel Leaves, washed and dried 20.0 g

The healthy asparagus gets the royal treatment that’s low in effort and high in flavour. Serve these tender green and white stalks with complements of ham, potatoes, and eggs dressed in hollandaise sauce for a truly wow factor.

...

Preparation

  1. Mashed Potatoes

    • Bring water and milk to 90 degree Celsius.
    • Turn off heat and fold in Knorr Potato Flakes.
    • Bring to boil, fold in butter and salt.
    • Bring out of heat and fold in cream fraiche.

  2. Vegetables

    • Prepare the vegetables and potatoes as mentioned above.
    • Keep them warm and coat them with clarified butter.
    • Mix the potatoes with creamy mash.
    • In a mixing bowl, mix all the ingredients together.

  3. Eggs

    • Boil the eggs (fresh eggs) for 3 minutes so that they stay soft and peel them.
    • Season with sea salt.

  4. Ham

    • Heat up the ham at 80 degree Celsius.

  5. Hollandaise Sauce

    • Heat up sauce.

  6. Before Serving

    • Place the asparagus on a warm plate.
    • Place the ham, potatoes and the egg around the asparagus.
    • Pour the sauce half over the asparagus.
    • Garnish with sorrel leaves and finely chopped chives.
Menu
Menu
Recipes
Recipes
Products
Products
Courses
Courses