Ingredients
- —250 g white asparagus
- —2 eggs
- —40 g unsalted butter
- —5 g fresh parsley
- —pinch of nutmeg
- —pinch of salt
- —pinch of black pepper
Instructions
A classic and gentle preparation where white asparagus meets egg and a warm, creamy butter sauce with fresh herbs.
Carefully peel the white asparagus and trim the tough ends
Bring a pot of water to a boil and cook the asparagus for 8–10 minutes until tender
Remove the asparagus from the water and let them drain briefly
Boil the eggs for 8 minutes until hard and let them cool
Peel the eggs and chop them finely
Gently melt the butter in a pan without browning it
Add the chopped parsley
Stir the eggs into the butter
Season with salt, pepper, and a pinch of nutmeg
Place the asparagus on a plate and spoon the sauce over them
Serving Tip
Serve this dish warm for a classic and refined spring experience.
Storage Tip
Store covered in the refrigerator for up to 1 day, reheat gently.
RECIPE_ID: 724e0665...
LAST_UPDATE: 5/5/2026