[Trappist]

Hi,
Time for some food pairing.
I should do this more often over here 



A nice 75cl. bottle of Omer blond, paired with white asparagus the Flemish way.
That's a classic Flemish (Belgian) dish.
The bottle of Omer has the name MERCI, because this one has been released for fathers day that happened recently.
It's meant to give that bottle as a father's gift.
Buying two 4-packs of Omer blond 33cl. gave this 75cl. bottle at no charge, and there is even a free visit to brewery Omer Vander Ghinste included!





The asparagus paired amazingly well! Just that perfect combination.
"Asperges à la flamande" isn't that difficult to make though.
The most difficult part is to reach that perfect consistancy of the asparagus. Not too tough, and not too soft. They need a bit of a bite.
The seasoning is made with cleared butter, crushed cooked eggs, chopped parsley, pepper, salt and nutmeg.
I prefer to mix everything in rather big chunks and certainly not too fine.
Served warm ofcourse 

Cheers,
Filip

[Jay]

Hi Filip,

White asparagus is something you don't see here in the UK, we get the thinner common green variety, to get hold of the white you'd have to visit a farmers market or farm shop.

It's funny how tastes and shopping habits differ from Country to Country (we saw loads of it in Copenhagen)
If we were ever to pick some up then your Flemish style we be the dish cooked.

A nice gesture with the Merci as a Fathers Day gift, I too received some fantastic gifts on Sunday (mainly beer 😄) I'll post the bottle I opened in the "non Belgian" section

Cheers
Jay 

[Trappist]

White asparagus is something you don't see here in the UK, we get the thinner common green variety, to get hold of the white you'd have to visit a farmers market or farm shop.

Jay,
That's quite weird to me 
Because the white asparagus have such a delicious flavor.
It's a bit more difficult to cultivate, because they need to grow in darkness, hence they are topped with soil, not to see the sun or light.
Quite a delicacy, and VERY seasonal. It's actually the season now. Yummy....
Cheers,
Filip