Auguste Escoffier

3979 Asperges à la Flamande

Preparation info
    • Difficulty

      Easy

Appears in

#26Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

As served in the Flemish style, asparagus is accompanied with half of a hot hard-boiled egg and 30 g (1