Ingredients:
1.2 kg. asparagus
6 eggs
1 tbsp. parsley (finely chopped)
125 g. butter
Black pepper
Salt

Preparation and serving:
Wash the asparagus and in case they are big – peel and cut the bottoms. Make bunches of 4 sticks and bind them with a thread. Put them in a pot with water and salt in a way that their tops are above the water. Bring it to the boil and leave it to cook for 25 min. Hard boil the eggs. Heat the butter in a dry towel, and then mix it together with 4 yolks until you receive a homogeneous cream. Flavour with black pepper. Keep the cream warm on water bath. Remove the threads from the already cooked asparaguses, and then leave them to drain and order in a serving plate. Sprinkle the tops of the asparaguses with parsley and peel over the rest of the eggs and the whites.
Serve warm, offering the sauce in a saucier.

Back to French Cuisine page