Nov 16, 2006
White Asparagus a l’Oeuf
- 1 lb white asparagus, trimmed and peeled
- 2 eggs, hardboiled
- 1/4 cup butter, melted
- salt and pepper
- 2 tbsp parsley, minced
- Boil the asparagus in salted water until just tender.
- Cut the eggs in half, remove the yolks, and combine them with the butter. Beat the yolks and butter until it gets a creamy texture. Season well.
- Chop up the egg whites and combine with the parsley.
- Serve the asparagus with the creamy yolk sauce, sprinkled with the egg whites and parsley.
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