Asparagus cooked with mace

Two Michelinstar Erik van Loo shares the way in which asparagus are cooked in his kitchen.

Creation by Erik van Loo, restaurant Parkheuvel **, Rotterdam, the Netherlands.

Makes 1kg.

Asparagus cooked with mace

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As needed:


cold water




As needed:



Preparation method

  • Peel the asparagus, keep the peel, and set the woody ends aside.
  • Place the asparagus peel and mace in a pan of cold water, bring to the boil, and allow to infuse for 3 minutes.
  • Remove the peel and mace from the pan.
  • Now season the water with salt and add the peeled asparagus.
  • Bring the water to the boil and then turn down the heat and continue to gently simmer for 2 minutes.

Serving suggestions

  • Can be served as classic asparagus à la flamande or asparagus à la brabançonne.
  • Can also be used in various further preparations and compositions.
  • Use in a composition with components of brill, tomato, and citrus fruit.

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