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Flemish Asparagus

The typical Flemish asparagus is white, as it is grown covered in soil to prevent photosynthesis. This prevents the asparagus turning green and results in a taste a little sweeter and much tenderer than the green asparagus. It is generally harvested from late April to early June. In Flanders, due to the short growing season and demand for local produce, asparagus commands a premium and the asparagus season is the highlight of the foodie calendar as it is often nicknamed “white gold”.
Only young asparagus shoots are commonly eaten: once the buds start to open, the shoots quickly turn woody and become strongly flavored. The shoots are prepared and served in a number of ways around the world, typically as an appetizer or a vegetable side dish. In the Flemish style, it is mostly boiled or steamed and served with hollandaise sauce and/of melted butter.


  • Peel the hard-boiled eggs
  • Peel the asparagus with a potato peeler from the head to the foot and remove the hard stem
  • Rinse the asparagus
  • Boil the asparagus in lightly salted water for 20 to 30 minutes
  • Remove the asparagus from the water. Draine on a dish
  • Arrange the asparagus on a serving dish
  • Surround the asparagus with the eggs, which have been cut in half
  • Pour over the warm, melted butter
  • Garnish with the chopped parsley.

Cauliflower Croquettes

Meatballs of various types are an integral part of Romanian cuisine and the word chiftea (pl. chiftele) (pronounced /kif-te-a/ – /kif-te-le/) is clearly an indication of their Turkish origin, the word being a corruption of the Turkish kofte and related to the Middle Eastern kafta. In the Moldavian region of Romania they are also commonly known as parjoale (/pur-joa-le/) although these seem to be a little larger in size than the standard Romanian chiftea. Due to the preference for pork in the Romanian diet, these meatballs are most commonly composed of pork, perhaps in combination with some beef. Lamb chiftele are quite rare in Romanian cuisine. These cauliflower croquettes have a moist, light interior and, if cooked right, a crispy coating. Cauliflower is more usually pickled in Romanian or the whole florets are battered and fried.


  • 2 kg asparagus
  • 2 tablespoons of chopped parsley
  • melted butter
  • salt and pepper
  • 4 hard-boiled eggs

Preparation time

  • 15 minutes

Cook time

  • 30 minutes


  • 4 people

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