Grilled Green Asparagus with Egg Sauce

Ingredients

• 1.5 kg green asparagus
• 2 tsp salt
• 2 tbsp oil
• 100 ml Vegetable broth
• 75 g crème fraîche
• 1 tbsp butter
• 1 bunch parsley
• 2 hard‑boiled eggs
• 1 tbsp capers
• Lemon juice

Instructions

1. 1.

   Peel only the lower third of the asparagus, trim the ends and cook in boiling salted water for about 8 minutes until just tender. Remove from water and drain well.

2. 2.

   Simmer vegetable broth and crème fraîche over medium heat until slightly thickened. Pick parsley leaves, finely chop and fold into the sauce. Peel and chop eggs, then stir in with capers. Season with lemon juice, salt, and pepper.