Starters

Asparagus in Egg & Butter Sauce

Pale and delicate the asparagus is not precisely everybody’s cup of tea. Still, adored by many and avoided by a few, it could hardly make its presence unnoticed when its early April and the Easter holidays are only a few days away. It is such an iconic ingredient of the Belgian Easter festivities. Whether subtly flavouring a delicious cream soup, warm fresh vegetable salad or a salmon meal, the asparagus always leaves a lasting impression. Even more so in this simple variation of boiled asparagus in egg and butter sauce.

 

Ingredients

  • 25 asparagus
  • 3 tbsp of melted butter
  • 2 hard boiled eggs
  • 1 tsp fresh lemon juice
  • 1 tbsp minced parsley
  • salt and pepper

 

Method

1. Trim the outer skin of the asparagus.

2. Boil them for at least 45 min in plenty of water in a deep pot over a medium heat.

3. Boil the eggs and let them cool a little.

4. Melt the butter and mix it together with the boiled eggs, crushing them with a fork and seasoning with the lemon juice, minced parsley, salt and pepper.

5. Drain the water from the asparagus, arrange in a dish and serve generously spooning over the egg and butter sauce.

 

Admirer of beauty, star gazer, passionate book reader, world traveller, kitchen goddess, loving and beloved, fine arts antiques collector, amatur photographer, flower lady, humanity protector, big things dreamer, little things cherisher. One of God's angels whose most of is inside.

Write a comment