Ingredients
Preparation
- Peel the asparagus from top to bottom. Cut off the stalks.
Cook them al dente in salted water. - Cook the eggs for 8 to 9 minutes to obtain hard-boiled eggs. Plunge them into cold water, peel them and mash them with a fork.
- Chop the parsley, add it to the eggs and season with nutmeg, salt and pepper.
- Melt the butter and remove the foam that forms on the surface. Pour the clarified butter over the eggs and mix well.
- Arrange the asparagus on a plate and top with the egg mixture. Leave the tips free.
- Enjoy!
