1 Cook the asparagus to your liking in boiling water, about 10 minutes.
2 Pass the egg through a food mill or mash it roughly with a fork, then add the herbs and spices.
3 Pour this warm sauce over the hot asparagus and garnish with thin slices of Spanish cured ham. A real treat.
It's true that Flemish-style asparagus or endives traditionally call for hard-boiled eggs, but the addition of tabasco and Iberian ham is a somewhat personal touch. But after all, what matters is that it tastes good! Personally, I also love this recipe with poached or soft-boiled eggs that are mashed and brightened with a splash of aged red wine vinegar.
No comments yet. Be the first to share your experience!
Help other cooks
Share a tip, your adaptation, your result. Every comment counts.