A delicious light lunch, easy to make. I make these often in the asparagus season and it is typical flemish.
Ingredients (for 2 persons):
- 500gr asparagus
- 2 eggs
- 100 gr butter
- Boil the eggs.
- Peel the asparagus and remove the lower part which might be harder.
- chop the parsley.
- Cook the asparagus 7-10 minutes.
- Meanwhile peal the eggs, divide the yolk and the white, and mash them.
- Melt the butter.
- Serve as on the picture and spread the butter around the asparagus.