Flemish-Style Asparagus (Asperges op zijn Vlaams)

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Peel 700 g white asparagus and trim the ends. Cook in salted water with a little sugar for 12-15 minutes until al dente.

   12:00
2. 2

   Meanwhile, hard-boil 3 eggs for 8 minutes, refresh in cold water, peel and finely chop.

   8:00
3. 3

   Melt 30 g butter in a pan and stir in 0.5 bunch chopped parsley, a pinch of nutmeg and a squeeze of lemon juice.

4. 4

   Drain the asparagus, arrange on plates, sprinkle with the chopped egg and spoon the parsley butter over the top.