ABBEY ASPARAGUS

Ingredients:

12 to 16 thick Asparagus,   together about 2.2 lb 1 thick slice of ham, about 5 oz. Salt, Pepper 4 oz. Butter, very cold 1 tbls chopped parsley 1 tbls chopped chive 4 tbls poultry stock 1.5 tsp Corn Starch 2 hard boiled eggs some fingertips of Chervil or Cilantro 1 bottle (11.2 fl.oz.) AUGUSTIJN Abbey Ale.

How to prepare:

Peel Asparagus from top to bottom   while thicking the peel.

Boil Asparagus in a good amount   of water with salt for about 20 minutes until done. Keep warm.

Chop ham and mix with the parsley   and the chive.

Bring the AUGUSTIJN Abbey Ale and   the stock to boiling. Straw Corn Starch and stir everything heavy. Add salt   and pepper.

Cut butter in pieces.

Take pan from fire and beat   pieces of butter through the sauce.

Let warm Asparagus leak out on   kitchenpaper.

Arrange Asparagus in the middle   of pre-heated plate.

Pour the Sauce over Asparagus.

Stir ham with parsley and chive   on top.

Arrange slices of egg and chervil   or coriander around.

Serve:

Serve with white toast (entree)   or little boiled patatoes (main course)

Offer each of your guests an   Augustijn Abbey Ale.

Copyright   Global Beer Network P.O. Box 2069 Santa Barbara CA 93120 March 14, 1995. All rights reserved.