All Easy Recipes. Cook all that you can cook. Asparagus With Egg Sauce
(Asperges de Malines)
 
What You Need:            (Serving Size: 4)
Print this recipe  AD Banners
  • 2 hard-cooked eggs, coarsely chopped
  • 1 tablespoon finely chopped fresh parsley
  • ½ teaspoon plus 3 tablespoons salt
  • 1/8 teaspoon white pepper
  • 12 tablespoons unsalted butter (1½ quarter-pound sticks), melted and cooled
  • 2½ to 3 pounds fresh asparagus

    • How To Cook:
    1. In a small mixing bowl, stir the chopped eggs, parsley, ½ teaspoon of salt and the pepper together with a fork until they are well combined.

    2. Then, stirring constantly, pour in the butter in a thin stream. Cover the bowl tightly with foil or plastic wrap and set the sauce aside.

    3. Lay the asparagus spears side by side on a board and trim their bases with a sharp knife. Ideally, all spears should be the same length.

    4. With a small, sharp knife-not a vegetable parer-peel each spear,starting at the base.

    5. At the base end the peeling may be as thick as 1/16 inch, but it should gradually become paper thin as the knife cuts and slides toward the tip.

    6. Be careful not to cut off the tips. When all the spears are peeled, wash them under cold running water.

    7. In an 7- to 8-quart enameled or stainless-steel casserole, bring 6 quarts of water and 3 tablespoons of salt to a vigorous boil over high heat.

    8. Drop in the asparagus and boil uncovered and undisturbed for 8 to 10 minutes, or until the ends are tender but still slightly resistant when pierced with a small, sharp knife. Do not overcook.

    9. With tongs, transfer the asparagus spears to a large heated platter and serve at once, accompanied by the egg sauce in a separate bowl.

    		 
    		 
    Launch All Easy Recipes