Indulge in the culinary richness of Belgium with this exquisite Flemish Asparagus recipe. Renowned for its delicate flavor and tender texture, Belgian asparagus holds a special place in the hearts of food enthusiasts worldwide. This traditional dish encapsulates the essence of Flemish cuisine, combining simple yet elegant ingredients to create a truly unforgettable gastronomic experience.

In this recipe, we celebrate the bountiful harvest of fresh asparagus, a vegetable cherished for its seasonal availability and unmatched taste. Sourced from the fertile fields of Flanders, these tender green spears serve as the centerpiece of our culinary creation. Enhanced with a savory blend of butter, eggs, and zesty seasoning, each bite delivers a symphony of flavors that will tantalize your taste buds and transport you to the charming countryside of Belgium.

Whether you're a seasoned chef or an amateur cook, this Flemish Asparagus recipe offers a delightful culinary adventure that is both easy to prepare and immensely satisfying. Perfect for a cozy dinner at home or a festive gathering with loved ones, this dish promises to elevate any occasion with its rustic charm and gastronomic excellence. So, gather your ingredients, sharpen your knives, and let's embark on a culinary journey to discover the true essence of Belgian cuisine through the magic of Flemish Asparagus.


  • 1 bunch of fresh white asparagus (about 1 pound)
  • 4 large eggs
  • 4 tablespoons unsalted butter
  • Salt, to taste
  • Ground black pepper, to taste
  • Lemon wedges, for serving

For the Hollandaise Sauce:

  • 3 large egg yolks
  • 1 tablespoon lemon juice
  • 1/2 cup unsalted butter, melted
  • Pinch of cayenne pepper
  • Pinch of salt


1- Prepare the asparagus by trimming off the woody ends. Peel the bottom two-thirds of each spear using a vegetable peeler to remove any tough outer skin.

2- In a large skillet or wide saucepan, bring about 2 inches of salted water to a boil. Add the asparagus spears to the boiling water and cook until tender, about 8-10 minutes. The cooking time may vary depending on the thickness of the asparagus. Test for doneness by inserting a fork into the thickest part of the spear; it should easily penetrate the asparagus.

3- While the asparagus is cooking, prepare the Hollandaise sauce. In a heatproof bowl set over a pot of simmering water (double boiler method), whisk together the egg yolks and lemon juice until frothy and slightly thickened, about 2-3 minutes.

4- Slowly drizzle in the melted butter while whisking constantly, until the sauce is smooth and thickened. Be careful not to add the butter too quickly, as this may cause the sauce to separate. Season the Hollandaise sauce with a pinch of cayenne pepper and salt, to taste. Keep the sauce warm over the simmering water, stirring occasionally.

5- In another skillet, melt the butter over medium heat. Crack the eggs into the skillet and cook to your desired doneness (typically sunny-side-up or poached).

6- Once the asparagus is tender, remove it from the boiling water and drain on a clean kitchen towel or paper towels.

7- To serve, arrange the cooked asparagus spears on individual plates. Top each serving with a cooked egg and drizzle with the warm Hollandaise sauce. Season with salt and pepper, to taste. Serve immediately with lemon wedges on the side.

Enjoy your Belgian Flemish Asparagus with Eggs and Hollandaise Sauce as a delightful and elegant culinary experience!

Nutritional Values:

Here are the approximate nutritional values for the ingredients used in the Belgian Flemish Asparagus recipe:

Fresh White Asparagus (1 pound):

  • Calories: 93
  • Protein: 8 grams
  • Carbohydrates: 17 grams
  • Fiber: 8 grams
  • Fat: 1 gram
  • Vitamin A: 20% of the Daily Value (DV)
  • Vitamin C: 35% of DV
  • Vitamin K: 60% of DV
  • Folate: 34% of DV
  • Potassium: 20% of DV


  • Rich in vitamin A, which is essential for healthy vision and immune function.
  • High in vitamin C, an antioxidant that supports skin health and boosts immunity.
  • Good source of folate, important for cell division and DNA synthesis.
  • Contains vitamin K, which is crucial for blood clotting and bone health.
  • Provides potassium, necessary for maintaining fluid balance and muscle function.

Large Eggs (4 eggs):

  • Calories: 312
  • Protein: 26 grams
  • Fat: 21 grams
  • Carbohydrates: 2 grams
  • Vitamin A: 20% of DV
  • Vitamin D: 40% of DV
  • Vitamin B12: 34% of DV
  • Riboflavin: 24% of DV
  • Selenium: 47% of DV


  • Excellent source of high-quality protein, essential for muscle repair and growth.
  • Rich in vitamin D, which promotes calcium absorption and maintains bone health.
  • Good source of vitamin B12, important for nerve function and red blood cell production.
  • Contains riboflavin (vitamin B2), which helps convert food into energy.
  • Provides selenium, a mineral with antioxidant properties that supports thyroid function.

Unsalted Butter (4 tablespoons):

  • Calories: 408
  • Fat: 46 grams
  • Saturated Fat: 29 grams
  • Cholesterol: 122 milligrams
  • Sodium: 12 milligrams


  • Contains healthy fats, including saturated and monounsaturated fats, which provide energy and support cell growth.
  • Good source of fat-soluble vitamins like vitamin A, which is important for vision and skin health.
  • Provides cholesterol, necessary for hormone production and cell membrane structure.

Lemon Juice (1 tablespoon):

  • Calories: 4
  • Carbohydrates: 1 gram
  • Vitamin C: 7% of DV


  • Rich in vitamin C, an antioxidant that helps protect cells from damage and boosts immune function.
  • Contains citric acid, which may aid digestion by increasing stomach acid production.
  • Provides flavonoids, which have anti-inflammatory and antioxidant properties.

Cayenne Pepper (pinch):

  • Negligible caloric contribution


  • Contains capsaicin, which may help boost metabolism and aid in weight loss.
  • Has anti-inflammatory properties and may help relieve pain.
  • May improve circulation and heart health.

Salt (to taste):

  • Negligible caloric contribution
  • Sodium content depends on the amount used.


  • Necessary for maintaining proper fluid balance and nerve function.
  • Helps regulate blood pressure and muscle contractions.
  • Enhances the flavor of food when used in moderation.

Nutritional values may vary slightly depending on factors such as cooking methods and specific brands of ingredients used. These values are based on approximate averages and should be used as a general guideline.


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