Asperges (Asparagus)

The Belgians have a characteristic way of serving asparagus--some of the best asparagus is grown in Belgium and that of MALINES is famous for its fine and delicate flavor. The asparagus is boiled, well drained, and put on a hot dish. Each person is given a boiled egg--OEUF MOLLET--the egg having been boiled for 5 to 6 minutes, according to size, put in cold water for 1 or 2 minutes, and then carefully shelled. The white should be just sufficiently set for the shell to be removed, but the yolk should be quite "runny". The egg is then crushed with a fork, salt and pepper are added, and a little melted butter and chopped parsley complete the sauce, which each person makes on his own plate according to individual taste.

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