Asparagus à la flamande

Serves 4-5

Ingredients:

4 large hard-boiled eggs (cooked 9 min)

120g cold unsalted butter, cut into cubes

2 tsp freshly ground pepper

10 grates of nutmeg (best to use a micro blade)

1 tbsp unsalted butter at room temperature

20 stalks jumbo asparagus, trimmed and peeled

1 lemon, quartered and seeded

4 tbsp breadcrumbs

flat-leaf parsley, chiffonade

flaky sea salt

Method:

Boil heavily salted water in a big pot to cook the asparagus.

Start melting the butter in a pan over low heat and let it foam up.. It should triple in size. Now set the pan over medium heat and let the butter melt and break. You will notice the milk solids beginning to caramelize as the butter clarifies. Stir occasionally to prevent any solids from burning on the bottom. Cook the butter until it turns foamy and has a nutty aroma, and the solids turn dark brown. Remove from the heat, transfer to a dry, heatproof container and let cool for a moment. It all sounds complicated. but it is not at all. Just don't overcook or burn the butter!

Once it has cooled a little bit add the chopped eggs, black pepper, nutmeg and salt to taste. Quickly add the butter (the 1 tbsp at room temperature ) to the brown butter sauce, and fold it in to combine. This will help the sauce to have a nice consistency. Also don't worry if you think that there is too much egg for too little butter. The proportions are just right.

Blanch the asparagus in the boiling water. Drain and dry the asparagus briefly on towels, then squeeze over it the juice out quartered lemon. If you are not sure about the cooking time, test with small sharp knife. The asparagus should feel soft or max 'al dente', still easy when you stick in the knife.

To serve, lay the warm asparagus on warm plates. Spoon the warm egg sauce over the top and then finish with the breadcrumbs, parsley and flaky sea salt.

Just as a little side note: For 5-6 people just double the quantity of the sauce. You will want more, trust me.