Cook the asparagus in salted water. Season the fish steaks with salt and pepper. Coat them with a mixture of 1,5 teaspoon mustard, 50 g – 1,75 oz. butter, 100 g – 3,5 oz. breadcrumbs, chopped chives and nutmeg. Put the fish in an oven dish and pour the fish stock and the eau the vie (Jenever) over them. Leave for 20 minutes in a preheated oven of 180? C – 355? F.

Remove the fish steaks from the oven dish and add a lump of butter to the sauce. Season with cayenne pepper and some saffron. Heat the asparagus in the sauce. Put the fish and the asparagus on 4 warm dishes. Garnish with sauce and strips of smoked ham.

Remarks: 4 servings.

Source: my collection

Boil 8 cups of lightly salted water. Add the asparagus and cook for about 20 minutes.

In the meantime cook the eggs. Mash the yolks and the egg whites separately. Mince the parsley.

Melt the butter and serve in a preheated sauce boat.

Arrange the asparagus on a dish. Cover with the mashed egg yolks (not on the tips). Put the mashed egg whites over the mashed egg yolks and decorate with parsley.

Serve the melted butter separately (it has to be poured over the dish).

IMPORTANT: when you serve the dish, everything still has to be warm, including the eggs!

Remarks: 4 servings.

Source: my collection