2 bundles asparagus
100 g – 3,5 oz. butter
a small bunch of parsley
Boil 8 cups of lightly salted water. Add the asparagus and cook for about 20 minutes.
In the meantime cook the eggs. Mash the yolks and the egg whites separately. Mince the parsley.
Melt the butter and serve in a preheated sauce boat.
Arrange the asparagus on a dish. Cover with the mashed egg yolks (not on the tips). Put the mashed egg whites over the mashed egg yolks and decorate with parsley.
Serve the melted butter separately (it has to be poured over the dish).
IMPORTANT: when you serve the dish, everything still has to be warm, including the eggs!
Remarks: 4 servings.
Source: my collection