White asparagus with egg (classic & simple)
Use an asparagus pan so the spears stay upright and cook evenly. This preserves their texture and flavor optimally.
Ingredients
- 1 kg white asparagus
- 4 eggs
- Fresh parsley
- Salt & pepper
- 50 g unsalted butter
Instructions
- 1
PreparationBoil the eggs
- 2
Boil the eggs for about 8 minutes until hard. Shock in cold water, peel and roughly mash.Prepare the asparagus
- 3
Carefully peel the asparagus from just below the tip downwards and trim off the woody ends.Cook the asparagus
- 4
Cook the asparagus preferably upright, in an asparagus pan with water and a pinch of salt.
- 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
Melt the butter in a small pan and season with salt and pepper.Serve
- 7
Place the asparagus on a platter, distribute the egg over them and pour the melted butter on top.
- 8
Garnish with some parsley if desired.
Cook it from the original
This recipe comes from cookinglife.eu. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on cookinglife.eu