White asparagus is delicate, simple, and naturally elegant.
Gently cooked spears remain tender while keeping their subtle flavor.
A light butter sauce adds warmth without overwhelming the dish.
Chopped egg and parsley bring texture and balance.
A classic preparation that celebrates the vegetable with minimal effort.
White Asparagus in Butter Sauce
White asparagus served with chopped hard-boiled eggs, parsley, and butter sauce for a simple classic vegetarian dish.
Ingredients
Equipment
soup pot with lid
small soup pot
Cooking Instructions
- Bring a large pot of salted water to a boil.
- Add white asparagus and cook for 10 to 12 minutes until tender.
- Drain asparagus and arrange on a serving platter.
- Melt butter in a small saucepan over low heat.
- Drizzle melted butter over the asparagus.
- Sprinkle chopped eggs, salt, black pepper, and parsley evenly on top.
- Serve warm.
Nutrition
Notes
Peel white asparagus to remove fibrous outer layer.
Do not overcook to maintain tender texture.
Serve immediately for best flavor.