White asparagus with scramble eggs

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Ths is a perfect dish for Spring!


– 24 white asparagus

– 4 eggs

– 0.50 bunch of parsley

– 150 g farm butter

– nutmeg, 1 tbsp estragon

– pepper

– salt


Peel the asparagus from the head down. Cut off the woody end.

Cook the asparagus al dente in salted water.

Boil the eggs for 8 to 9 minutes for a hard-boiled egg. Immediately scramble them under cold water. Peel the eggs and crush them with a fork.

Chop the washed parsley finely. Mix with the eggs and season with nutmeg, estragon, pepper and salt.

Let the butter melt and scoop off the white top layer. Pour the clarified butter into the eggs and mix well.

Arrange the asparagus on the plate and spoon the eggs with the butter and parsley in a wide strip but leave the tips uncovered.

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