Smokey Asparagus à la Flamande
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.
Servings 4 people
Ingredients
- 12 stalks white asparagus
- 4 eggs
- olive oil at taste
- lemon salt at taste
- parsley at taste
- lemon juice at taste
- pepper at taste
Instructions
- 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.