Serves 4 (as an appetizer or side)
White asparagus tastes more mild than green asparagus, perhaps even a little sweeter. The topping is rather like a rich, lemony egg salad and goes well with the asparagus.
1 lb white asparagus
3 Tbsp melted butter
2 hard-boiled eggs
1 tsp fresh lemon juice
1 Tbsp minced parsley
1. Trim ends off the asparagus. Cook in boiling water until tender, about 15 minutes.
2. In a small bowl, mash egg with butter. Combine remaining ingredients. Mix together to make sauce.
3. Spoon sauce over asparagus and serve immediately.
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