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Flemish-style Malines asparagus on an oven-fresh Pidy Gourmet Longo

Ingredients: 
  • 4 Pidy Gourmet Longos
  • 16 asparagus tips
  • 1/2 lemon
  • 350 g butter
  • 4 eggs
  • parsley
Preparation: 
  • Peel and cook the asparagus in water, lemon and salt
  • Make a traditional Flemish sauce: melt 350 g butter, crush 4 hard-boiled eggs and add 4 tbs chopped parsley
  • Season to taste with salt, pepper and nutmeg
  • Put about 4 warm asparagus tips diagonally across a Pidy Gourmet Longo
  • Dress the asparagus with the Flemish sauce
  • Sprinkle with flat parsley and grated nutme