Grilled Asparagus a la Flamande – a local classic
Born in the flemish part of Belgium I need to share this grilled version of the local classic meal: “Asparagus a la Flamande”. It’s a simple yet delicious recipe that has the asparagus as a star ingrediënt topped with mashed eggs. Instead of using clarified butter I used grilled asparagus and smoked the eggs for a smokey touch. What are you waiting for? You need to try this.
Disclosure: “This post contains affiliate links. All opionions shared are my own. Once again this post has been made possible by the service of Carmans who offered their meat for this project. Brewery De Landing provided their beer for tasting.”
The asparagus we eat as a vegetable are actually the sprouts from the “Asparagus Officinalis”. They have an age old tradition in the kitchen. First signs of them were even found in the Egyptian Pyramids. They come in three colours: “White, green and purple.” The white variaty aka. the “White gold” is often used in the Northern part of Europe. In other parts of the world this white gold is less known. Most other countries are familiar with the green asparagus. The difference is found in the cultivation process. Whereas the green and purple asparagus grow above ground and get in touch with sunbeams, the white asparagus remains underground. In order to do this the ground is elevated during the cultivation.
The purple variety is rather rare and doesn’t differ much from the green variety. Both are a bit stronger in taste, contain more vitamins and have a herby taste. The white variety are subtle in taste but require some extra work. Unlike the green and purple variety who are ready to eat, you need to peel the white asparagus (in my experience these peelers work great). Otherwise your grilled asparagus will be unpleasant to eat due to the fibres from the peel. For this recipe we prefer the white asparagus but if you can’t find them this will work with the green ones too. The green asparagus can be found all year round, the white version are limited to the “Asparagus season” between april and the end of june. And for those who care. They are very low in calories. So you don’t need to worry at all.
Grilled Asparagus with smokey eggs
This BBQ version of the Grilled Asparagus a la flamande isn’t limited to just grilling the asparagus. I seasoned them with olive oil, some lemon juice and delicious homemade lemon salt. I promise to share some homemade salt recipes one of these days! They are a delightful way to give your meal a punch. You can also buy it in stores like here on Amazon (but I don’t know how these taste). To enhance the BBQ feeling I smoked the hardboiled eggs on grapevines for about 30 minutes. This process brings a subtle smokey touch to the mashed eggs who are served along the grilled asparagus. These mashed eggs are traditionally seasoned with parsley, salt and pepper.
How to serve?
These grilled asparagus are so precious they need to be the star of your meal! They are often served on their own as a starter. When you present them this way you can give three stalks per person. Give some more when you’ll serve them as a main course! In this case I served them as a sidedish next to a piece of low and slow smoked salmon. I’ll share the recipe one of these days. Besides salmon the grilled asparagus is often served with a pork roast or beef. But be carefull with heavy rubs or seasonings. Make sure they don’t overpower the taste of the grilled asparagus. It would be a pitty to degrade the “white gold of flanders.”.
Have you ever tried the white gold? If you get the chance don’t hesitate for a moment! Especially those tips are magnificent. Come join us on the regular social media channels and share us your insights in the art of BBQ. I’d be happy to see you join in. And if you like what you see, please share! This would help me out spreading the word.
Smokey Asparagus à la Flamande is the grilled and smokey version of the Belgian Classic. Being a native belgian I'm proud to present you this delicious "side dish". You can serve it with some salmon for instance but it's perfect on it's own to serve as a starter. Don't expect a lot of work! This recipe is as easy as it's delightful.
- 12 stalks white asparagus
- 4 eggs
- olive oil at taste
- lemon salt at taste
- parsley at taste
- lemon juice at taste
- pepper at taste
Start by hardboiling the eggs and let them cool down while you start a fire at medium heat (about 200°C/400°F).
Remove the hard "woodtextured" skin of the asparagus and crack the bottom of the asparagus to remove the hard "stem" (not necessary when they are fresh from the field). Be careful with the tips you don't want to mess them up they are the best part. These peelers are great for the peeling process.
Sprinkle the asparagus with olive oil, lemon juice and lemon salt. Putt them on the grill until they get slightly charred and bow slightly when you lift them from the grill. Depending on the heat of your fire this might take 15-20 minutes. Turn the asparagus every once a while.
Toss in some vines over the hot coals. Once the smoke turns blue you add the hardboiled eggs to the low heat side of your grill and let them smoke for about 20 minutes.
Mash the smokey eggs with a fork and season with salt, peper and parsley at taste.
With my blog I try to share some passion. Some times I get some test products by passionate people or make use of affiliate links to cope with the costs. By buying through these links I earn a small commision without costs for you! All opinions shared are my own and no false statements will be made! In this dry cured pulled pork recipe: - There are affiliate links on the "Lemon salt", Grapevines and "peeler"