Quote:
Originally Posted by Saransh
Perfect season for Asperges a la Flamande [emoji1] |
How did you like your version?
We had made our own interpretation - my wife had experimented with this version over the years.
It was a layered approach with no lemon, no butter in the chopped egg.
Instead, it had a thin swath of Hollandaise under the steamed Asperges. Then topped by a layer of chopped egg mixed with a Béarnaise over the Asperges.
Two sauces and the fresh Tarragon in the Béarnaise could be sublime. Of course, BAM it with chopped fresh curly parsley for the bright color pop and respect for the Flamande roots.
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