Preparation Steps
- Peel the asparagus at its ends (not at the heads).
Place the asparagus in a large saucepan.
Fill with boiling water to cover the veggies completely.
Add some salt.
- Let the asparagus cook till tender.
About 3 to 4 mins.
- Chop some flat parsley into fine bits.
Set aside.
- Boil 3 eggs till hard and peel them.
- Use a fork and mash the eggs.
- Mash the eggs till they are fine crumbs.
Set aside.
- Melt butter in a saucepan.
- Add the juice from 1/2 lemon.
- Whisk the butter-lemon juice mixture constantly.
Continue to boil gently for a couple of minutes.
- Stir in the mashed eggs.
Stir well to combine.
- Add the chopped parsley.
- Stir well to combine.
- Plate the dish by laying a few stalks of the cooked asparagus on a plate and dish some sauce over them at the stalk ends.
- Season with salt and pepper.
- Serve warm.