Ingredients:

 

500g white asparagus
2 hard boiled eggs
2 handful fresh parsley, finely chopped
40g melted butter
Salt & pepper

 

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Process:

 

Boil the eggs for 12 minutes and let cold water over the eggs so they are getting colder and easier to peel.

Peel the asparagus with a potatoes peeler from the head downwards, when all the asparagus are peeled put a big pan with water over and let the water simmer and add salt to the water. Let the asparagus simmer “cook” for 12-15b minutes.

While the asparagus are cooking you peel the eggs and chop it very finely, set a side and chop the parsley.

When the asparagus are cooked you place the on a clean kitchen towel to dry, while the pan is still warm you melt the butter on the pan.

Place the asparagus on a serving plate add the chopped eggs and parsley and drizzle with the melted butter over the eggs and asparagus.

Serves 2 as a starter or 4 if it’s a side dish.