One more for the asparagus fans, last one i promise...

Since i saw the fans of my asparagus dish yesterday, i just wanted to share one other dish with you Steemers.

And that is "Asparagus in a flemish way".

So as you know i'm from Belgium and belgium is a bit divided by language. We have a French, a Little German and a Flemish part. I live in the Flemish part and our most popular asparagus dish is this.

So again i cooked them sous vide( at 83 degrees). You see on the screen of my waterbath that it's on 57.8 but i'm just warming them up as i do in my restaurant service.
The ingredients are eggs, butter and parsley. I like to cook my eggs for 7 minutes so the inside is still juicy and it binds with the melted butter.
Important is that you put some flavour in your butter-sauce using some salt, pepper, nutmeg and parsley. I also made some parsley coulis(sauce) to give my dish a extra dimension.

Parsley coulis i made with the flat parsley not the curly one, cooked it added some chicken bouillon and a little xantaan to bind it cold.

Then i put everything together. I like to cut my asparagus before i put them on the plate.
To finish my dish i put on some wild asparagus, a little quail egg and some of my coulis.

I hope you like this dish guys, if you would ever visit the Flemish part of Belgium you should definitly try it.

Greetings ,

The Lonely Chef 😉