Chopped Eggs and White Asparagus

Ingredients

• 6 Eggs
• 1 handful smooth parsley
• 50 g butter
• Salt
• Pepper (freshly ground)
• 1 kg white asparagus
• 2 tbsp sugar

Instructions

1. 1.

   Boil the eggs for about 10 minutes until hard. Cool in cold water, peel and chop. Wash the parsley, dry and shake off excess water, then chop the leaves. Warm the butter in a saucepan and stir in 3–4 tbsp of butter together with the parsley into the eggs. Season with salt and pepper.

2. 2.

   Peel the asparagus and trim about 2 cm from the bottom. Bring a sufficiently large pot of salted water to a boil and add the sugar. Cook the asparagus for 8–12 minutes until tender.

3. 3.

   Drain the asparagus and arrange on plates. Sprinkle with the chopped eggs and drizzle with the remaining butter.