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.