White asparagus is a beloved Belgian delicacy, celebrated during spring. Harvested in April and May, it’s typically boiled or steamed and served with melted butter or hollandaise sauce. This dish highlights Belgium’s appreciation for seasonal produce and is often accompanied by boiled potatoes for a delightful meal.

Prep Time: 10 mins

Cook Time: 25 minutes

Servings: 4

Ingredients

• 2 lbs (900g) white asparagus (peeled and trimmed)
• 4 cups (1 liter) water
• 1 tsp salt
• 1/2 tsp sugar

• For the Sauce:
  • 1/2 cup (120ml) butter
  • 2 large egg yolks
  • 1 tbsp lemon juice
  • Salt and pepper, to taste

• For Topping:
  • 2 extra eggs (hard-boiled, sliced or quartered)
  • Fresh parsley (chopped, for garnish)

Preparation

1. Prepare the Asparagus: Peel the white asparagus, starting just below the tip and working downwards. Trim the woody ends.
2. Cook the Asparagus: In a large pot, bring the water, salt, and sugar to a gentle boil. Add the asparagus and cook for 15-20 minutes, or until tender but still slightly firm. (Cooking time may vary based on the thickness of the asparagus.)
3. Make the Sauce: In a small saucepan, melt the butter over low heat. In a separate bowl, whisk the egg yolks and lemon juice together. Gradually add a few tablespoons of the warm melted butter to the egg mixture, whisking constantly to temper the eggs. Then, slowly pour the egg mixture back into the saucepan with the remaining melted butter, stirring continuously. Cook on low heat until the sauce thickens slightly. Season with salt and pepper to taste.
4. Prepare the Extra Eggs: While the asparagus cooks, hard-boil the extra eggs. To do this, place the eggs in a pot, cover them with water, and bring to a boil. Once boiling, cover and remove from heat, letting them sit for about 9-12 minutes. Drain and cool the eggs in cold water before peeling and slicing.
5. Serve: Drain the asparagus and place it on a serving platter. Drizzle the sauce over the asparagus and top with slices or quarters of the hard-boiled eggs. Garnish with fresh parsley.