Espárragos blancos con huevo (clásicos y sencillos)

Ingredientes

• 1 kg white asparagus
• 4 eggs
• Fresh parsley
• Salt & pepper
• 50 g unsalted butter

Preparación

1. 1

   PreparationBoil the eggs

2. 2

   Boil the eggs for about 8 minutes until hard. Shock in cold water, peel and roughly mash.Prepare the asparagus

3. 3

   Carefully peel the asparagus from just below the tip downwards and trim off the woody ends.Cook the asparagus

4. 4

   Cook the asparagus preferably upright, in an asparagus pan with water and a pinch of salt.

5. 5

   Cook them for about 7–10 minutes until tender and then let them rest in the hot water for a short while.Make the butter sauce

6. 6

   Melt the butter in a small pan and season with salt and pepper.Serve

7. 7

   Place the asparagus on a platter, distribute the egg over them and pour the melted butter on top.

8. 8

   Garnish with some parsley if desired.