White asparagus has a delicate flavor that pairs with melted butter, chopped hard-boiled eggs, and fresh parsley. This simple preparation keeps the asparagus at the center of the dish, with the eggs adding texture and the butter coating the warm spears.
Peel the fibrous outer layer and trim the woody ends before cooking. Choose similarly thick spears so they become tender at a similar rate, then drain well before adding the butter and toppings. Serve warm as a vegetable side dish.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
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
- Peel the stalks below the tips and trim off the woody ends
- Bring a large pot of salted water to a boil.
- Add white asparagus and cook for 10 to 12 minutes until tender. Check the thickest part of a spear with a knife; it should be tender. Cooking time varies with spear thickness.
- Let excess water drain away before arranging the asparagus on a serving platter.
- Melt butter in a small saucepan over low heat.
- Drizzle with the melted butter, then add the chopped hard-boiled eggs, parsley, and black pepper. Taste before adding finishing salt.
- Serve warm.
Nutrition
Notes
• Peel the fibrous stalks below the tips and remove the woody ends before cooking.
• Choose spears of similar thickness. Check thinner spears earlier and remove them when tender.
• Use the cooking time as a guide and test the thickest part of a spear for tenderness.
• Drain thoroughly before adding the butter so water does not dilute the topping.
• Melt the butter gently over low heat. Browning it is not required for this recipe.
• Have the hard-boiled eggs prepared before starting if following the stated 25-minute total. Add the toppings and serve while the asparagus is warm.