Chopped Oefs Flamande

Based on the classic garnishes served with asparagus. A special garnish for dishes with asparagus. 

Recipe for 400 grams.

Chopped Oefs Flamande

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eggs, hard-boiled



cooked ham on the bone



flat-leaf parsley






basic dressing

Preparation method

  • Cut the eggs in half and remove the yolks.
  • Finely chop the egg whites and yolks. Do this separately to achieve a more attractive result.
  • Finely chop the ham.
  • Finely chop the parsley.
  • Mince the shallot.
  • Carefully mix the five separate ingredients and dress to taste with the dressing.

Serving suggestions

  • As part of a composition with classically cooked asparagus.
  • As a garnish in a salad with asparagus.
  • As a garnish in an asparagus soup.
  • As a garnish on a bread roll with marinated salmon. 

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