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
• parsley
• 100 gr butter

Method:

• 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.