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Asparagus season is fast approaching, which means it’s high time for a delicious and nutritious recipe using this ‘white gold’. This particular dish takes just a few minutes to prepare. It’s a recipe for gastronomes who know how to appreciate good food.

INGREDIENTS (serves 4)

4 pieces of seabass (approx. 180 g per piece), green or white asparagus (1 bundle or 200 g per person, depending on availability and price), 4 eggs, 1/2 bunch of chervil, 20 cl cream, olive oil, juice of 1 lemon, salt and pepper to taste


Wash the green asparagus and remove the woody ends. (If using white asparagus, peel instead of washing.) Cook the asparagus al dente in boiling, salted water (add a small knob of butter if desired). Rinse the asparagus and drain on kitchen towel. Finely chop the spears for the salad. In a salad bowl, add the asparagus tips, lemon juice, olive oil, and salt and pepper to taste. Place the salad in the refrigerator, reserving the asparagus tips.

Boil the eggs for roughly three minutes. Mix the cream with the chervil and season to taste with salt and pepper. Heat gently in a small saucepan.

Heat two tablespoons of oil in a pan and fry the seabass for five minutes per side. Season with salt and pepper. Add the asparagus tips at the very end and briefly heat through.

Remove the tops of the eggs, place in egg cups, spoon out a bit of the egg white and replace with the herbed cream.

Arrange some asparagus salad on each plate and top with the seabass and asparagus tips. Season to taste with salt and pepper. Serve with the herbed soft-boiled egg and the rest of the herb sauce on the side.

Happy spring!