So, I did. This is what he made. This sort of dishes are eaten a lot in Belgium. We ate the white asparagus like that when we were visiting my grand parents. Normally, it would all be eaten cold, also the asparagus. They are cooked , drained, cooled off & wrapped in some lovely ham & eaten with a cold mixed salad with home-made mayonnaise. But my husband made it with baked potatoes. It was a lovely gesture & I really appreciated it!Printable recipe here Recipe: For 2 persons, each 1 plate Ingredients: A bunch of 500 gr white asparagus, cleaned, the peel removed & the bottom rough ends cut off 2 fresh eggs, cooked until hard, cooled off, pealed & cut with an egg cutter in thin slices 4 slices of good cooked gluten-free ham 4 little gem lettuce, cleaned, washed & spun dry a few sprigs of chives from the garden, cleaned & finely cut up 3 Kumato tomatoes or other tomatoes to your taste, cleaned & finely cut up * For the mayonnaise: 1 or 2 egg yolks, on room temperature white pepper Maldon sea salt fresh juice from 1 lemon or 1 to 2 tablespoons of white vinegar sunflower oil a bit of mustard ( normal mustard ) 350 gr of new potatoes, peeled, washed, cooked until tender, well-drained, cooled off You can preboil the potatoes a few hours before dinner. Method: 1. First make the mayonnaise. Take a medium-sized bowl & add the 1 egg yolk. With a whisk, whisk the egg yolk loose with a bit of the lemon juice & the mustard. 2. Add bit by bit, with a small spout, the sunflower oil. continue the whisk! The mayonnaise mustn’t curdle! If the mayonnaise becomes too thick, you could add a bit of the lemon juice or a bit of the vinegar. Taste . Add a bit of sea salt & some grinded white pepper if necessary. It has to taste fab! 3. An hour before dinner, you can prepare the white asparagus. Peel them with a vegetable peeler, cut off the 2 cm at the end. Cook them for about 10 to 15 minutes depending on the size of the asparagus. Drain them well & let them completely cool off. Set aside into the fridge. 4. So, now you only have to bake the potatoes. Bake them in some baking margarine on a high heat until browned on all sides. Take your plates & arrange the salad leaves beautiful on 2 plates. On top of that, add the sliced eggs. Besides that or on top of that, add the cut up tomatoes. On the front of that, place 2 asparagus tightly wrapped in ham & the baked potatoes in front of the enwrapped asparagus. After that, there are again 2 asparagus, wrapped in ham, for each one, for seconds. Enjoy! ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!
My husband’s seasonal Belgian plateon 18/05/2009