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Serves 4�� �Hot�� Vegetarian�� Vegetables� Herbs� Hors d'oeuvre� Appetizer�� Starter� Gluten Wheat free� Belgium� Europe

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Ingredients:

450g/1 lb Fresh Asparagus

Salt & Pepper

2 hard boiled Eggs

100g/4oz Butter

2 teasp Chives, chopped

2 teasp Parsley, chopped

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Instructions

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1. 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.

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2. Meanwhile, cut the hard boiled eggs in half and separate the yolks. Finely chop the whites and yolks separately.

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3. Melt the butter in a saucepan but do not allow to colour. Season with salt and pepper.

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4. To serve - pour the butter over the asparagus and garnish with the chopped egg whites and yolks. Sprinkle with herbs.

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