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.
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