Flemish Asparagus Veg
4 Hot Vegetarian
Vegetables Herbs Hors d'oeuvre Appetizer Starter Gluten Wheat free Belgium Europe
lb Fresh Asparagus
hard boiled Eggs
teasp Chives, chopped
teasp Parsley, chopped
Prepare the asparagus but washing well under cold water and cutting off any
woody stems. Boil in salted water for 15 minutes,
depending on size. Drain and keep warm.
Meanwhile, cut the hard boiled eggs in half and separate the yolks. Finely
chop the whites and yolks separately.
Melt the butter in a saucepan but do not allow to colour. Season with salt and
To serve - pour the butter over the asparagus and garnish with the chopped
egg whites and yolks. Sprinkle with herbs.
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