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🍽️ Chopped eggs on white asparagus

294 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Place the eggs in a pot with water and boil them for about 10 minutes until hard-boiled.
  2. 2. Rinse the boiled eggs immediately under cold water to make them easier to peel.
  3. 3. Peel the eggs completely and chop them into fine pieces with a knife.
  4. 4. Wash the parsley under running water and shake it dry.
  5. 5. Chop the parsley leaves finely as well.
  6. 6. Warm 3 to 4 tablespoons of butter in a small pot or in the microwave.
  7. 7. Mix the chopped eggs with the parsley and the warmed butter in a bowl.
  8. 8. Season the egg mixture finally with salt and pepper to taste.
  9. 9. Peel the white asparagus and cut off the lower, woody ends by about 2 centimeters.
  10. 10. Fill a large pot with water, add salt and the sugar, and bring the liquid to a boil.
  11. 11. Add the asparagus to the boiling water and cook it for 8 to 12 minutes until tender.
  12. 12. Pour the asparagus into a colander and let it drain for a short time.
  13. 13. Arrange the warm asparagus on the plates.
  14. 14. Distribute the chopped egg mixture evenly over the asparagus.
  15. 15. Drizzle the dish with the remaining warm butter.

Nutrition per serving